Ingredients:

  • 3 lbs Kirby/Pickling Cucumbers
  • 1 oz fresh dill
  • 7 cloves fresh garlic
  • 1 tsp mustard seeds
  • 1 tsp black peppercorns
  • 6 cups water
  • 3 cups white distilled vinegar
  • 1/2 cup kosher salt
  • 1/4 cup granulated sugar

Instructions:

  1. Slice off 1/8 inch from the blossom end of each cucumber to prevent mushiness.
  2. Cut cucumbers into spears or thick coins.
  3. Distribute one smashed garlic clove, a pinch of mustard seeds, peppercorns, and a generous bunch of fresh dill into the bottom of each of the 7 mason jars.
  4. In a medium stainless steel pot, combine the water, white distilled vinegar, kosher salt, and granulated sugar.
  5. Bring the brine mixture to a rolling boil over medium-high heat.
  6. Reduce heat and stir for 2-3 minutes until the salt and sugar are completely dissolved, then remove from heat.
  7. Pack the cucumber slices tightly into the jars, pushing them down to ensure they are fully submerged.
  8. Pour the hot brine over the cucumbers in each jar, leaving a small amount of headspace.
  9. Seal the jars with lids and refrigerate for 48 hours for peak flavor and crunch.