Ingredients:

  • 1 lb Kirby or Persian cucumbers
  • 4 cloves garlic, peeled and smashed
  • 3 sprigs fresh dill, roughly chopped
  • 2 heads fresh dill umbrellas
  • 1 cup distilled white vinegar
  • 1 cup filtered water
  • 1 tbsp pickling salt
  • 1 tsp mustard seeds
  • 1 tsp black peppercorns
  • 1/2 tsp red pepper flakes

Instructions:

  1. Wash the cucumbers thoroughly in cold water.
  2. Slice off approximately 1/16th of an inch from the blossom end of each cucumber to remove enzymes that cause softening.
  3. Slice the cucumbers into spears or leave them whole, ensuring they fit snugly in the jar.
  4. Place the smashed garlic cloves and the whole dill umbrellas at the bottom of the clean Mason jar.
  5. Pack the cucumbers into the jar vertically.
  6. Tuck the chopped fresh dill and mustard seeds into the gaps between the cucumbers.
  7. Top the jar with the peppercorns and red pepper flakes.
  8. Combine the distilled white vinegar, water, and salt in a small saucepan.
  9. Bring the mixture to a simmer over medium heat, stirring until the salt is completely dissolved.
  10. Remove from heat and let the brine cool for 5 minutes to prevent shocking the cucumbers.
  11. Carefully pour the hot brine over the cucumbers until fully submerged and seal the jar.
  12. Refrigerate for at least 24 hours for flavor development.