Ingredients:

  • 1 lb Kirby or Persian cucumbers
  • 4 cloves garlic, peeled and smashed
  • 1 cup distilled white vinegar (5% acidity)
  • 1 cup filtered water
  • 1 tbsp pickling salt
  • 1 tsp granulated sugar
  • 2 tsp dill seeds
  • 1 tsp whole black peppercorns
  • 1 tsp yellow mustard seeds

Instructions:

  1. Wash the cucumbers thoroughly and slice off exactly 1/16th of an inch from the blossom end of each cucumber to remove softening enzymes.
  2. Leave the cucumbers whole or slice them into spears or coins according to preference.
  3. Divide the smashed garlic, dill seeds, peppercorns, and mustard seeds evenly between two pint-sized Mason jars. Pack the cucumbers tightly into the jars, leaving 1/2 inch of headspace.
  4. In a small saucepan, combine distilled white vinegar, filtered water, pickling salt, and granulated sugar.
  5. Place over medium heat and stir until salt and sugar are completely dissolved, bringing the mixture to a gentle simmer.
  6. Remove the brine from heat and let it sit for 2 minutes.
  7. Pour the brine over the packed cucumbers, seal the jars tightly, and refrigerate for at least 6 hours to cure.