Ingredients:

  • 2 lbs Kirby or Persian cucumbers, sliced into spears or rounds
  • 4 cloves garlic, smashed
  • 4 sprigs fresh dill, stems included
  • 1 cup white distilled vinegar
  • 1 cup filtered water
  • 1 tbsp kosher salt
  • 1 tbsp granulated sugar
  • 1 tsp black peppercorns
  • 1 tsp mustard seeds
  • 1/2 tsp red pepper flakes

Instructions:

  1. Wash the cucumbers thoroughly and slice them into spears, thick rounds, or leave them as mini-cornichons. Divide the smashed garlic cloves and fresh dill sprigs evenly between two clean quart glass jars, tucking them into the bottom.
  2. In a small saucepan, combine the filtered water, white distilled vinegar, salt, and sugar. Place over medium heat and stir occasionally until the salt and sugar have completely dissolved and the liquid reaches a light simmer, then remove from heat immediately.
  3. Pack the sliced cucumbers tightly into the jars, layering them vertically. Pour the hot brine over the cucumbers until they are completely submerged, then stir in the peppercorns, mustard seeds, and red pepper flakes.
  4. Seal the jars with lids and let them cool on the counter for 30 minutes. Once they reach room temperature, move them to the refrigerator and let the pickles cure for at least 24 hours before opening.