Ingredients:

  • 2 lbs Kirby (pickling) cucumbers, sliced into spears or rounds
  • 4 cloves garlic, smashed
  • 1/2 cup fresh dill, roughly chopped
  • 1 tsp mustard seeds
  • 1 cup white distilled vinegar
  • 1 cup filtered water
  • 2 tbsp kosher salt
  • 1 tbsp granulated sugar

Instructions:

  1. Wash the cucumbers thoroughly. Slice a thin sliver off the blossom end of each cucumber to remove softening enzymes, then slice into spears or rounds.
  2. In a small saucepan, combine the white distilled vinegar, filtered water, kosher salt, and granulated sugar.
  3. Bring the brine to a simmer over medium heat, stirring occasionally until the salt and sugar are completely dissolved. Sizzle for about 5 minutes and remove from heat immediately to avoid over-evaporating the acidity.
  4. Divide the smashed garlic, chopped dill, and mustard seeds evenly between two 32oz wide-mouth Mason jars.
  5. Pack the cucumber slices or spears tightly into the jars, leaving approximately 1/2 inch of headspace.
  6. Pour the hot brine over the cucumbers until they are completely submerged. Seal the lids tightly.
  7. Allow jars to sit at room temperature until cool, then transfer to the refrigerator to chill for 24 to 48 hours before serving.