Ingredients:

  • 4 lbs (1.8 kg) pickling cucumbers (Kirby or Persian), sliced into spears or left whole
  • 8 cloves (40 g) garlic, peeled and smashed
  • 1 bunch (57 g) fresh dill, stems included
  • 8 sprigs (10 g) fresh dill heads
  • 3 cups (710 ml) distilled white vinegar (at least 5% acidity)
  • 3 cups (710 ml) filtered water
  • 1/4 cup (60 g) pickling salt
  • 1 tbsp (15 g) mustard seeds
  • 1 tsp (3 g) black peppercorns
  • 1 tsp (3 g) red pepper flakes

Instructions:

  1. Scrub cucumbers thoroughly in cold water. Slice off approximately 1/16th of an inch from the blossom end of each cucumber to remove enzymes that cause mushiness.
  2. Slice each cucumber lengthwise into quarters for spears, or leave them intact for whole pickles.
  3. Keep canning jars warm in the canner or a dishwasher to prevent thermal shock when filling.
  4. In a stainless steel saucepan, combine the water, vinegar, pickling salt, mustard seeds, and peppercorns.
  5. Bring the mixture to a rolling boil over medium-high heat, stirring until the salt is completely dissolved.
  6. Reduce heat to low and let the brine simmer for 2 minutes to infuse the spices.
  7. Place one smashed garlic clove and one sprig of fresh dill in the bottom of each jar before packing with cucumbers and brine.