Ingredients:

  • 2 lbs Kirbey or Persian cucumbers, sliced into spears or rounds
  • 4 cloves garlic, smashed
  • 2 sprigs fresh dill
  • 1 medium white onion, thinly sliced
  • 2 cups distilled white vinegar
  • 1 cup filtered water
  • 2 tbsp pickling salt
  • 2 tbsp crushed red pepper flakes
  • 1 tbsp granulated sugar

Instructions:

  1. Pack the smashed garlic, sliced onions, and fresh dill into the bottom of two clean wide-mouth quart-sized Mason jars.
  2. Layer the sliced cucumbers tightly on top, pressing down firmly to ensure they do not float.
  3. Sprinkle half of the crushed red pepper flakes directly onto the cucumbers.
  4. In a small stainless steel saucepan, combine the distilled white vinegar, water, pickling salt, sugar, and the remaining red pepper flakes.
  5. Bring the brine to a gentle simmer over medium heat, stirring until the salt and sugar have completely dissolved.
  6. Carefully pour the simmering brine over the cucumbers in the jars, ensuring every slice is completely submerged.
  7. Seal the jars tightly and let them sit at room temperature for 30 minutes.
  8. Transfer the jars to the refrigerator for at least 24 hours before serving.