Ingredients:

  • 1 lb Persian cucumbers, sliced into spears or rounds
  • 6 cloves garlic, 3 smashed and 3 thinly sliced
  • 3 medium jalapeños, sliced into rounds
  • 2 sprigs fresh dill
  • 1 cup white distilled vinegar
  • 1 cup filtered water
  • 2 tbsp pickling salt
  • 1 tbsp granulated sugar
  • 1 tsp black peppercorns
  • 1 tsp yellow mustard seeds
  • 1/2 tsp red pepper flakes

Instructions:

  1. Place the fresh dill, smashed and sliced garlic, jalapeño rounds, and dry spices (peppercorns, mustard seeds, red pepper flakes) at the bottom of clean wide-mouth quart Mason jars.
  2. In a small saucepan, combine white distilled vinegar, filtered water, pickling salt, and sugar. Bring to a gentle simmer over medium heat, stirring until salt and sugar are completely dissolved, then remove from heat immediately.
  3. Pack cucumber spears into the jars as snugly as possible without bruising them, pressing down firmly to eliminate air pockets. Pour the hot brine over the cucumbers until they are completely submerged.
  4. Seal the jars tightly and let them sit at room temperature for 30 minutes. Transfer the jars to the refrigerator and let them cure for at least 24 hours before opening.