Ingredients:

  • 2 lbs Kirby or Persian cucumbers, sliced into 1/4 inch rounds
  • 3 medium jalapeños, sliced into rounds
  • 8 cloves garlic, smashed
  • 2 cups white distilled vinegar
  • 1 cup filtered water
  • 2 tbsp sea salt
  • 1 tbsp cane sugar
  • 4 sprigs fresh dill
  • 1 tbsp black peppercorns
  • 1 tsp mustard seeds
  • 1/2 tsp red pepper flakes

Instructions:

  1. Distribute the smashed garlic cloves and fresh dill sprigs evenly among the four wide-mouth pint-sized mason jars.
  2. Pack the sliced cucumbers and jalapeños tightly into the jars, leaving approximately 1/2 inch of headspace at the top to ensure vegetables remain snug.
  3. In a medium stainless steel saucepan, combine the white distilled vinegar, filtered water, sea salt, and cane sugar.
  4. Heat the mixture over medium-high heat until the liquid reaches a simmer and the salt and sugar have completely dissolved.
  5. Remove the brine from heat immediately once steaming and pour it over the packed vegetables in the jars.
  6. Seal the jars with lids and refrigerate for 24 hours to allow for full flavor infusion and the development of the crisp texture.