Ingredients:

  • 5 lbs Kirby or Pickling cucumbers
  • 10 cloves fresh garlic, smashed
  • 10 sprigs fresh dill, stems included
  • 30g sliced jalapeños or serrano peppers
  • 2 tbsp pickling salt
  • 4 cups white distilled vinegar
  • 4 cups filtered water
  • 1/2 cup pickling salt
  • 2 tbsp granulated sugar
  • 1 tbsp black peppercorns
  • 1 tbsp mustard seeds
  • 1 tsp red pepper flakes

Instructions:

  1. Scrub cucumbers thoroughly and slice off the blossom end to maintain crispness.
  2. Toss cucumbers in a bowl with 2 tbsp of salt and let sit for 2 hours to draw out excess water.
  3. Rinse the cucumbers under cold water to remove excess surface salt and pat dry.
  4. In a large pot, combine vinegar, water, 1/2 cup pickling salt, sugar, peppercorns, mustard seeds, and red pepper flakes.
  5. Bring the brine mixture to a rolling boil over medium-high heat, stirring until salt and sugar are dissolved, then remove from heat.
  6. Divide the smashed garlic, fresh dill, and sliced peppers evenly among 10 pint-sized jars.
  7. Pack cucumbers vertically into the jars, leaving 1/2 inch of headspace.
  8. Pour the hot brine over the cucumbers until completely submerged.
  9. Wipe rims clean, apply lids, tighten rings, and chill for 24 hours for the refrigerator version.