Ingredients:

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

Instructions:

  1. Wash the cucumbers thoroughly. Slice the blossom end off and cut the cucumbers into 1/4-inch rounds or spears. Pack them tightly into two clean pint jars, leaving 1/2 inch of headspace.
  2. Distribute the smashed garlic, chopped dill, peppercorns, and mustard seeds evenly between the two jars, tucking them into the gaps between the cucumber slices.
  3. Combine the water, vinegar, salt, and sugar in a saucepan. Bring to a simmer over medium heat, stirring until the salt and sugar have completely dissolved, then remove from heat immediately.
  4. Pour the hot brine over the cucumbers until completely submerged. Tap the jars gently on the counter to release air bubbles, seal tightly, and let sit at room temperature for 30 minutes.
  5. Transfer the jars to the refrigerator and chill for 24 hours before serving.