Ingredients:

  • 1 lb Kirby or Persian cucumbers, sliced into spears or rounds
  • 1 tbsp kosher salt
  • 1 cup white distilled vinegar
  • 1 cup filtered water
  • 1 tbsp cane sugar
  • 1 tbsp pickling salt
  • 4 cloves garlic, smashed
  • 1/2 cup fresh dill, roughly chopped
  • 1 tsp black peppercorns
  • 1 tsp mustard seeds

Instructions:

  1. Prep the cucumbers. Slice 1 lb of Kirby or Persian cucumbers into spears or rounds. Note: Spears provide more surface area for the crunch.
  2. Sweat the produce. Toss cucumbers in a colander with 1 tbsp kosher salt and let sit for 15 minutes. until they look slightly glossy and release water.
  3. Rinse quickly. Run cold water over the cucumbers to remove excess surface salt. Note: Do this fast so you don't wash away the internal seasoning.
  4. Simmer the brine. Combine 1 cup white distilled vinegar, 1 cup filtered water, 1 tbsp cane sugar, and 1 tbsp pickling salt in a saucepan. Bring to a light simmer over medium heat, stirring until the sugar and salt disappear, then remove from heat immediately.
  5. Prep the jars. Divide 4 smashed garlic cloves, 1 tsp black peppercorns, 1 tsp mustard seeds, and 1/2 cup chopped fresh dill evenly between two wide mouth pint jars.
  6. Pack the jars. Pack the cucumbers tightly into the jars, leaving 1/2 inch of headspace. Note: Tight packing prevents them from floating.
  7. Fill with liquid. Pour the warm brine over the cucumbers until they are fully submerged.
  8. Remove air. Tap the jars gently on the counter to release air bubbles, seal tightly, and cool to room temperature.
  9. The cold cure. Place the jars in the fridge for 24 hours. until the flavors have fully melded.