Ingredients:

  • 2 lbs Kirby cucumbers, sliced into ¼ inch chips
  • 2 medium jalapenos, thinly sliced
  • 4 cloves garlic, smashed
  • 1 tbsp black peppercorns
  • 2 tsp mustard seeds
  • 2 cups distilled white vinegar
  • 1 cup filtered water
  • ½ cup granulated sugar
  • 2 tbsp pickling salt
  • 1 tsp red pepper flakes

Instructions:

  1. Wash the Kirby cucumbers thoroughly and trim the blossom end to remove enzymes that can soften the pickle.
  2. Slice cucumbers into ¼ inch rounds using a knife or mandoline.
  3. Divide the sliced cucumbers, jalapenos, smashed garlic, peppercorns, and mustard seeds evenly between two quart-sized mason jars, packing them tightly while leaving ½ inch of headspace.
  4. In a small pot, combine distilled white vinegar, water, sugar, pickling salt, and red pepper flakes.
  5. Heat over medium-high, stirring occasionally, just until the sugar and salt have completely dissolved, then remove from heat immediately.
  6. Pour the hot brine over the cucumbers in the jars, ensuring all slices are completely submerged.
  7. Tap the jars gently on the counter to release trapped air bubbles, seal the lids tightly, and refrigerate for 24 hours to cure.