Ingredients:

  • 3 lbs Kirbypass or Persian cucumbers, sliced into spears
  • 12 cloves garlic, smashed
  • 3 tbsp dill seeds
  • 1 tbsp red pepper flakes
  • 12 whole black peppercorns
  • 2 cups distilled white vinegar (5% acidity)
  • 2 cups filtered water
  • 3 tbsp kosher salt
  • 1 tbsp cane sugar

Instructions:

  1. Wash the cucumbers thoroughly in cold water. Slice off approximately 1/8 inch from the blossom end of each cucumber to ensure maximum crunch, then cut the cucumbers lengthwise into spears or thick coins.
  2. Divide the smashed garlic cloves, dill seeds, black peppercorns, and red pepper flakes evenly among the 6 pint jars. Pack the cucumber spears tightly into each jar, leaving about 1/2 inch of headspace at the top.
  3. In a medium saucepan, combine the white vinegar, water, kosher salt, and sugar. Bring the mixture to a simmer over medium-high heat, stirring constantly until the salt and sugar are completely dissolved.
  4. Carefully pour the hot brine over the cucumbers in each jar, ensuring they are completely submerged. Tap the jars gently on the counter to release any trapped air bubbles.
  5. Seal the jars with lids and let them cool to room temperature before transferring them to the refrigerator to chill for at least 24 hours.