Ingredients:

  • 2 lbs (900g) Kirby or Persian cucumbers, sliced into spears
  • 4 cloves (12g) garlic, thinly sliced
  • 4 sprigs (4g) fresh dill, stems included
  • 1 tsp (2g) mustard seeds
  • 2 cups (475ml) distilled white vinegar
  • 1 cup (237ml) filtered water
  • 1/2 cup (150g) kosher salt
  • 1 tbsp (15ml) cane sugar
  • 1 tsp (2g) black peppercorns

Instructions:

  1. Wash the cucumbers thoroughly and slice them into thick spears, ensuring the blossom end is sliced off to maintain crunch.
  2. Divide and pack the thinly sliced garlic, fresh dill sprigs, and mustard seeds evenly across the bottom of four wide-mouth pint jars.
  3. In a medium saucepan, combine the distilled white vinegar, filtered water, kosher salt, cane sugar, and black peppercorns.
  4. Bring the brine mixture to a light simmer just until the salt and sugar are completely dissolved, then remove from heat immediately.
  5. Tightly pack the cucumber spears into the jars, pressing down firmly to eliminate large air gaps.
  6. Pour the hot brine over the cucumbers, leaving approximately 1/2 inch of headspace at the top of each jar.
  7. Seal the lids tightly and allow the jars to sit at room temperature until they have cooled.
  8. Transfer jars to the refrigerator and chill for 48 hours to allow flavors to infuse and reach peak crunch.