Ingredients:

  • 2 lbs Kirby or Persian cucumbers, sliced
  • 8 cloves fresh garlic, smashed
  • 4 sprigs fresh dill
  • 1 tsp whole black peppercorns
  • 1/2 tsp yellow mustard seeds
  • 1 cup distilled white vinegar
  • 1 cup filtered water
  • 2 tbsp kosher salt
  • 1 tbsp granulated sugar
  • 1/2 tsp red pepper flakes

Instructions:

  1. Wash the cucumbers thoroughly and slice them into spears or rounds.
  2. Divide the smashed garlic cloves, fresh dill sprigs, peppercorns, and mustard seeds evenly among four wide-mouth pint jars, placing them at the bottom.
  3. Combine distilled white vinegar, filtered water, kosher salt, sugar, and red pepper flakes in a small saucepan.
  4. Bring the brine to a gentle simmer over medium heat, stirring until the salt and sugar have completely dissolved, then remove from heat immediately.
  5. Tightly pack the cucumber slices into the jars, leaving 1/2 inch of headspace at the top.
  6. Pour the hot brine over the cucumbers until fully submerged. Tap the jars on the counter to release air bubbles and seal the lids tightly.
  7. Refrigerate for 24 hours to allow flavors to infuse before serving.