Ingredients:

  • 2 lbs Kirby or Persian cucumbers, sliced into spears
  • 2 tbsp Kosher salt
  • 1 cup Distilled white vinegar
  • 1 cup Filtered water
  • 1 tbsp Cane sugar
  • 1 tbsp Pickling salt
  • 4 cloves Garlic, smashed
  • 1/2 cup Fresh dill, roughly chopped
  • 1 tsp Black peppercorns
  • 1 tsp Mustard seeds
  • 1 tsp Red pepper flakes

Instructions:

  1. Toss the sliced cucumbers with 2 tbsp of Kosher salt in a colander. Let them sit for 1 hour to draw out moisture. Rinse thoroughly with ice-cold water and pat dry with a towel.
  2. Combine distilled white vinegar, filtered water, cane sugar, and pickling salt in a medium stainless steel saucepan.
  3. Bring the brine to a simmer over medium heat, stirring until the sugar and salt are completely dissolved. Remove from heat immediately.
  4. Divide the smashed garlic, chopped dill, peppercorns, and mustard seeds evenly between two wide-mouth quart-sized glass jars.
  5. Pack the cucumbers tightly into the jars. Pour the hot brine over the cucumbers until they are fully submerged.
  6. Seal the lids and let them cool to room temperature before transferring to the refrigerator to cure for 24 to 48 hours.