Ingredients:

  • 2 lbs pickling cucumbers
  • 6 cloves garlic, smashed
  • 4 sprigs fresh dill
  • 2 whole dried chili peppers
  • 1 tsp mustard seeds
  • 2 cups distilled water
  • 1 cup white distilled vinegar
  • 1/4 cup kosher salt
  • 1 tbsp granulated sugar

Instructions:

  1. Wash cucumbers thoroughly in cold water.
  2. Trim a thin slice (about 1/8 inch) off both the stem and blossom ends of each cucumber to maintain crunch.
  3. Slice cucumbers into spears or leave whole based on preference.
  4. Divide the smashed garlic, dill, mustard seeds, and chili peppers evenly between two sterilized Mason jars.
  5. Combine distilled water, white vinegar, kosher salt, and sugar in a saucepan.
  6. Bring the mixture to a simmer over medium-high heat, stirring until salt and sugar are completely dissolved.
  7. Remove from heat and let the brine sit for 5 minutes to cool slightly.
  8. Tightly pack the cucumbers into the jars, pressing them down snugly.
  9. Pour the warm brine over the cucumbers, leaving 1/2 inch of headspace at the top.
  10. Tap the jars gently on the counter to release trapped air bubbles.
  11. Seal the lids tightly and allow to cool to room temperature before refrigerating.
  12. Cure in the refrigerator for at least 24 hours before eating.