Ingredients:

  • 2 lbs Kirby or Persian cucumbers, sliced into spears
  • 8 cloves garlic, smashed
  • 4 sprigs fresh dill
  • 2 tsp dill seed
  • 4 Thai bird's eye chilies, slit lengthwise
  • 1 tbsp black peppercorns
  • 2 cups distilled white vinegar
  • 2 cups filtered water
  • 1/4 cup kosher salt
  • 2 tbsp granulated sugar
  • 1 tsp red pepper flakes

Instructions:

  1. Wash cucumbers thoroughly and slice them into spears.
  2. Divide the smashed garlic, fresh dill sprigs, dill seed, peppercorns, and slit chilies evenly between two sterilized 32 oz glass jars.
  3. Pack the cucumber spears tightly into the jars, ensuring they are snug but not crushed.
  4. In a small saucepan, combine the white vinegar, filtered water, kosher salt, sugar, and red pepper flakes.
  5. Bring the mixture to a simmer over medium heat, stirring occasionally until the salt and sugar have completely dissolved, then remove from heat immediately.
  6. Carefully pour the hot brine over the cucumbers, ensuring every piece is fully submerged, leaving 1/2 inch of headspace.
  7. Tap the jars gently on the counter to release any trapped air bubbles and seal with lids.
  8. Let the jars cool to room temperature on the counter, then transfer to the refrigerator to cure for at least 24 hours before opening.