Ingredients:

  • 2 lbs Kirby or Persian cucumbers, sliced into 1/4 inch rounds
  • 3 fresh jalapenos, thinly sliced
  • 6 cloves garlic, smashed
  • 2 cups white distilled vinegar
  • 1 cup apple cider vinegar
  • 2 cups filtered water
  • 1/4 cup kosher salt
  • 2 tbsp granulated sugar
  • 4 sprigs fresh dill
  • 1 tbsp dill seeds
  • 1 tsp black peppercorns
  • 1 tbsp crushed red pepper flakes

Instructions:

  1. Pack the smashed garlic, sliced jalapenos, fresh dill sprigs, and dry spices (peppercorns, dill seeds, red pepper flakes) into the bottom of your jars.
  2. Layer the sliced cucumbers on top. Pack them in tightly, but be careful not to bruise the slices.
  3. Combine white vinegar, apple cider vinegar, water, salt, and sugar in a medium saucepan.
  4. Bring the liquid to a light simmer over medium heat. Stir until the salt and sugar crystals completely disappear. Note: Don't let it boil over.
  5. Pour the hot brine over the cucumbers. Ensure every slice is fully submerged.
  6. Leave 1/2 inch of headspace at the top of the jar.
  7. Wipe the rims clean with a damp cloth, seal the lids tightly, and let them sit on the counter for 30 minutes.
  8. Move the jars to the refrigerator. Chill for at least 24 hours until the cucumbers look slightly translucent.