Ingredients:

  • 4 cups (950ml) distilled white vinegar (5% acidity)
  • 4 cups (950ml) filtered water
  • 1/2 cup (150g) pickling salt
  • 2 tbsp (30g) granulated sugar
  • 8 cloves (40g) garlic, smashed
  • 8 sprigs (20g) fresh dill, trimmed
  • 2 tbsp (12g) dill seeds
  • 1 tbsp (8g) whole black peppercorns
  • 1 tsp (2g) red pepper flakes
  • 4 lbs (1.8kg) Kirby or pickling cucumbers
  • 2 tbsp (30ml) lemon juice

Instructions:

  1. Wash and scrub cucumbers under cold water, then slice off 1/16th of an inch from the blossom end of each cucumber to remove softening enzymes.
  2. Leave small cucumbers whole; slice larger cucumbers into spears or thick rounds.
  3. Soak cucumbers in ice water for 1 hour, then drain to maximize crispness.
  4. Sterilize 4 quart-sized canning jars to prevent thermal shock.
  5. Distribute aromatics into each jar: 2 smashed garlic cloves, 2 sprigs of fresh dill, 1/2 tsp of dill seeds, and a pinch of peppercorns.
  6. Pack cucumbers tightly into jars, leaving 1/2 inch of headspace at the top.
  7. Combine vinegar, water, pickling salt, and sugar in a stainless steel pot and bring to a rolling simmer.