Ingredients:

  • 2 lbs Persian cucumbers
  • 6 cloves garlic
  • 1 small bunch fresh dill
  • 1 cup white vinegar
  • 1 cup filtered water
  • 1/4 cup coarse sea salt
  • 1 tbsp granulated sugar
  • 1 tsp whole black peppercorns
  • 1 tsp mustard seeds
  • 1/2 tsp red chili flakes

Instructions:

  1. Fill a large bowl with ice and cold water. Submerge the trimmed Persian cucumbers for 30 minutes to maximize turgor pressure.
  2. Remove cucumbers from the ice bath and pat them completely dry with a lint-free towel.
  3. In a stainless steel pot, combine the filtered water, white vinegar, sea salt, and sugar.
  4. Heat the mixture over medium flame, stirring constantly, until the salt and sugar have fully dissolved.
  5. Remove from heat and allow the brine to cool completely to room temperature.
  6. Divide the smashed garlic cloves, peppercorns, mustard seeds, and chili flakes evenly among four wide-mouth pint jars.
  7. Pack the chilled cucumbers vertically into the jars, pressing them down firmly to leave about 1/2 inch of headspace.
  8. Tuck the fresh dill sprigs into the gaps between the cucumbers.
  9. Pour the cooled brine over the cucumbers until fully submerged and seal with airtight lids.
  10. Refrigerate for 24 hours before serving to allow flavors to penetrate.