Ingredients:

  • 1.5 lbs (680g) Kirby or Persian cucumbers, sliced into spears or coins
  • 6 cloves (18g) garlic, smashed
  • 4 sprigs (10g) fresh dill
  • 1 cup (240ml) white distilled vinegar (5% acidity)
  • 1 cup (240ml) filtered water
  • 2 tbsp (36g) pickling salt (non-iodized)
  • 1 tbsp (12g) granulated sugar
  • 1 tsp (2g) black peppercorns
  • 1 tsp (3g) mustard seeds

Instructions:

  1. Wash the cucumbers thoroughly and slice them into spears or rounds. Trim 1/16th of an inch off the blossom end (the end opposite the stem) of every piece to ensure maximum crispness.
  2. Pack the cucumbers tightly into wide-mouth Mason jars, layering the smashed garlic cloves and fresh dill sprigs between the slices.
  3. In a small stainless steel pot, combine the white vinegar, filtered water, pickling salt, sugar, black peppercorns, and mustard seeds.
  4. Bring the brine mixture to a rolling boil over medium-high heat, stirring until the salt and sugar are completely dissolved and the liquid is clear.
  5. Carefully pour the boiling brine over the cucumbers in the jars, ensuring every piece is fully submerged and leaving about ½ inch (1.2cm) of headspace at the top.
  6. Tap the jars gently on the counter to release trapped air bubbles. Seal with a lid and allow to cool to room temperature before refrigerating for at least 24 hours.