Ingredients:

  • 2 lbs Kirby or pickling cucumbers
  • 4 sprigs fresh dill
  • 4 cloves garlic, peeled and smashed
  • 4 tsp mustard seeds
  • 1/2 tsp red pepper flakes
  • 2 cups white distilled vinegar (5% acidity)
  • 2 cups filtered water
  • 2 tbsp pickling salt
  • 1 tbsp whole black peppercorns

Instructions:

  1. Thoroughly scrub the cucumbers and slice off 1/16th of an inch from the blossom end of each cucumber to remove softening enzymes.
  2. Leave the cucumbers whole if small, or slice into spears or coins depending on preference.
  3. Wash jars and lids in hot, soapy water, keeping the jars warm until filling to prevent glass cracking.
  4. Place one smashed garlic clove, one sprig of dill, and a pinch of mustard seeds at the bottom of each half-pint jar.
  5. Pack the cucumber spears vertically into the jars, pressing down firmly without bruising.
  6. Add a final pinch of dill and peppercorns to the top of each jar.
  7. In a medium saucepan, combine white distilled vinegar, filtered water, pickling salt, and peppercorns. Bring to a boil.
  8. Pour the hot brine over the packed cucumbers, leaving 1/2 inch of headspace, then seal with lids and rings.