Ingredients:

  • 2 lbs Kirby or Persian cucumbers, sliced into spears
  • 6 cloves garlic, smashed
  • 1/2 cup fresh dill, roughly chopped
  • 2 small shallots, thinly sliced
  • 1 cup white distilled vinegar
  • 1 cup apple cider vinegar
  • 2 cups filtered water
  • 1/4 cup kosher salt
  • 1 tbsp granulated sugar
  • 1 tbsp red pepper flakes
  • 1 tsp black peppercorns
  • 1 tsp mustard seeds
  • 1 tsp coriander seeds

Instructions:

  1. Wash the cucumbers thoroughly and slice them into spears or thick rounds.
  2. Pack the smashed garlic, sliced shallots, and fresh dill into the bottom of two clean wide-mouth quart Mason jars.
  3. Layer the cucumber spears tightly on top, ensuring they are packed firmly but not crushed.
  4. In a medium stainless steel saucepan, combine white vinegar, apple cider vinegar, water, kosher salt, sugar, red pepper flakes, peppercorns, mustard seeds, and coriander seeds.
  5. Bring the brine to a rolling boil over medium-high heat, stirring until salt and sugar are completely dissolved.
  6. Carefully pour the boiling brine over the cucumbers in the jars, leaving about 1/2 inch of headspace at the top.
  7. Tap the jars gently on the counter to release any trapped air bubbles, seal with lids, and refrigerate for 24 hours.