Ingredients:

  • 5 lbs Kirby or Persian cucumbers
  • 1 cup ice water
  • 12 cloves fresh garlic
  • 4 cups distilled water
  • 3 cups white distilled vinegar
  • 1/3 cup sea salt
  • 2 tbsp raw honey
  • 1 bunch fresh dill
  • 2 tbsp mustard seeds
  • 1 tbsp black peppercorns

Instructions:

  1. Wash the cucumbers thoroughly and slice off 1/4 inch of the blossom ends. Note: This prevents enzymes from softening the pickle.
  2. Slice the cucumbers into spears or rounds.
  3. Soak the slices in an ice water bath for 30 minutes, then drain and pat dry. until they feel cold and firm.
  4. Combine distilled water, white vinegar, sea salt, and honey in a stainless steel pot.
  5. Bring to a rolling boil over medium high heat, stirring until salt and honey dissolve completely.
  6. Remove from heat and let the brine cool for 5 minutes.
  7. Place smashed garlic cloves, fresh dill sprigs, mustard seeds, and peppercorns into sterilized jars.
  8. Pack the chilled cucumbers tightly into the jars. Note: Pack them snug so they don't float.
  9. Pour the hot brine over the cucumbers, leaving 1/2 inch of headspace.
  10. Seal the jars tightly and let them cool on the counter before moving to the fridge.