Ingredients:

  • 2 lbs (900g) English cucumbers, sliced into 1/4 inch rounds
  • 2 tbsp (34g) Kosher salt
  • 1 cup (240ml) White distilled vinegar
  • 1 cup (240ml) Filtered water
  • 1 tbsp (17g) Cane sugar
  • 1 tbsp (17g) Pickling salt
  • 4 cloves (12g) Garlic, smashed
  • 3 sprigs (5g) Fresh dill
  • 1 tsp (2g) Whole black peppercorns
  • 1/2 tsp (1g) Red pepper flakes

Instructions:

  1. Salt the cucumbers. Place sliced cucumbers in a colander and toss with 2 tbsp (34g) of Kosher salt.
  2. Drain the water. Let them sit for 30 minutes until you see liquid pooling at the bottom. Note: This is the osmosis phase.
  3. Rinse and dry. Rinse thoroughly under cold water to remove excess salt and pat dry with a towel.
  4. Mix the brine. In a small saucepan, combine the vinegar, water, sugar, and pickling salt.
  5. Simmer the liquid. Bring to a light simmer over medium heat, stirring until solids dissolve, then remove from heat immediately.
  6. Prep the jars. Distribute the smashed garlic, dill sprigs, peppercorns, and red pepper flakes evenly across the bottom of Mason jars.
  7. Pack the jars. Pack the cured cucumber slices tightly on top of the aromatics.
  8. Add brine. Pour the hot brine over the cucumbers until they are completely submerged.
  9. Cool down. Allow jars to cool to room temperature for 30 minutes.
  10. Chill. Seal the jars and refrigerate for 4 hours.