Ingredients:

  • 2 lbs Kirby/Pickling Cucumbers, sliced into spears or rounds
  • 4 sprigs fresh dill, roughly chopped
  • 6 cloves garlic, smashed
  • 2 cups white vinegar (5% acidity)
  • 2 cups filtered water
  • 2 tbsp sea salt
  • 1 tbsp raw honey or maple syrup
  • 1 tsp black peppercorns
  • 1 tsp mustard seeds

Instructions:

  1. Divide the smashed garlic cloves and fresh dill evenly between the two mason jars.
  2. Pack the sliced cucumbers tightly into the jars, leaving about 1/2 inch of headspace at the top.
  3. Combine the vinegar, water, sea salt, honey, peppercorns, and mustard seeds in a saucepan.
  4. Bring the mixture to a gentle simmer over medium heat, stirring occasionally until the salt and sweetener are completely dissolved. Cook for 10 minutes until the liquid is clear and bubbling softly, then remove from heat immediately.
  5. Pour the hot brine over the cucumbers, ensuring they are fully submerged.
  6. Tap the jars gently on the counter to release any trapped air bubbles, seal the lids tightly, and allow to cool to room temperature.
  7. Transfer jars to the refrigerator and let them cure for at least 24 hours.