Ingredients:

  • 2 lbs Persian or Kirby cucumbers, sliced into spears
  • 4 cloves garlic, smashed
  • 1/2 cup fresh dill, roughly chopped
  • 1 cup white vinegar
  • 1 cup filtered water
  • 2 tbsp kosher salt
  • 1 tbsp granulated sugar
  • 1 tsp black peppercorns
  • 1 tsp mustard seeds

Instructions:

  1. Slice cucumbers into uniform spears and soak in a bowl of ice water for 30 minutes. Drain and pat completely dry with a lint-free towel.
  2. In a small pot, combine white vinegar, water, salt, and sugar. Bring to a simmer over medium heat, stirring until salt and sugar are dissolved. Remove from heat and cool for 10 minutes.
  3. Divide the smashed garlic, fresh dill, peppercorns, and mustard seeds evenly between two 1-quart Mason jars.
  4. Pack the cucumber spears tightly into the jars vertically to ensure they stay submerged.
  5. Pour the warm brine over the cucumbers until completely covered. Seal the lids tightly and refrigerate for at least 48 hours.