Ingredients:

  • 2 lbs Kirby or Persian cucumbers, sliced into 1/4 inch rounds
  • 4 cloves garlic, smashed
  • 4 sprigs fresh dill, stems included
  • 2 tsp red pepper flakes
  • 2 whole habanero or jalapeño peppers, sliced
  • 1 cup distilled white vinegar
  • 1 cup apple cider vinegar
  • 1 cup filtered water
  • 2 tbsp sea salt
  • 1 tbsp cane sugar
  • 1 tsp black peppercorns
  • 1 tsp mustard seeds

Instructions:

  1. Wash the cucumbers thoroughly and slice them into consistent 1/4 inch rounds, ensuring the blossom ends are removed to maintain crispness.
  2. In a small stainless steel saucepan, combine distilled white vinegar, apple cider vinegar, filtered water, sea salt, cane sugar, black peppercorns, and mustard seeds.
  3. Heat the brine over medium-high heat until it reaches a simmer and the salt and sugar have completely dissolved. Remove from heat immediately to avoid evaporating the acidity.
  4. Divide the smashed garlic, fresh dill sprigs, and sliced hot peppers evenly between two wide-mouth quart mason jars.
  5. Pack the sliced cucumbers tightly into the jars, leaving approximately 1/2 inch of headspace at the top.
  6. Pour the hot brine over the cucumbers until they are fully submerged. Seal the jars with airtight lids.
  7. Place jars in the refrigerator and chill for 24 hours before serving.