Ingredients:

  • 2 lbs Kirby or Persian cucumbers
  • 6 cloves garlic, smashed
  • 1/2 cup fresh dill, sprigs left intact
  • 1 tbsp black peppercorns
  • 1 cup white distilled vinegar
  • 1 cup filtered water
  • 2 tbsp kosher salt
  • 1 tbsp granulated sugar

Instructions:

  1. Wash the cucumbers thoroughly under cold water. Trim about 1/16th of an inch off the blossom end and slice each cucumber lengthwise into quarters to create uniform spears.
  2. Divide the smashed garlic, fresh dill sprigs, and black peppercorns evenly between two 32 oz wide-mouth glass jars.
  3. Pack the cucumber spears vertically into the jars, fitting them tightly to ensure they do not float.
  4. Combine the white distilled vinegar, filtered water, kosher salt, and granulated sugar in a medium saucepan.
  5. Bring the brine mixture to a rolling boil over medium-high heat, stirring until the salt and sugar are completely dissolved.
  6. Pour the boiling brine over the cucumbers, leaving about 1/2 inch of headspace at the top of each jar.
  7. Seal the jars tightly and allow them to cool to room temperature before refrigerating for 24 hours.