Ingredients:

  • 2 lbs Persian or Kirbi cucumbers, sliced into spears or rounds
  • 6 cloves garlic, smashed
  • 1 bunch fresh dill, roughly chopped
  • 2 cups white distilled vinegar
  • 1 cup filtered water
  • 2 tbsp coarse Kosher salt
  • 1 tbsp granulated sugar
  • 1 tsp black peppercorns
  • 1 tsp yellow mustard seeds
  • 1/2 tsp red pepper flakes

Instructions:

  1. Wash the cucumbers thoroughly and slice them into uniform spears or thick rounds.
  2. Divide the smashed garlic cloves, chopped fresh dill, peppercorns, mustard seeds, and red pepper flakes evenly among four clean pint-sized Mason jars.
  3. In a medium saucepan, combine white distilled vinegar, filtered water, Kosher salt, and sugar.
  4. Bring the brine to a simmer over medium heat, stirring until salt and sugar are completely dissolved, then remove from heat immediately.
  5. Pack the sliced cucumbers tightly into the jars around the aromatics.
  6. Pour the hot brine over the cucumbers until completely submerged, pressing them down with a fork if necessary.
  7. Allow jars to sit at room temperature for 30 minutes, then seal tightly and refrigerate for at least 24 to 48 hours before serving.