Ingredients:

  • 1 lb Kirby cucumbers, sliced into spears or coins
  • 1 tbsp coarse sea salt
  • 1 cup white distilled vinegar
  • 1 cup filtered water
  • 1 tbsp canning salt
  • 1 tsp granulated sugar
  • 4 cloves garlic, peeled and smashed
  • 1/2 cup fresh dill, roughly chopped
  • 1 tsp black peppercorns
  • 1/2 tsp red pepper flakes

Instructions:

  1. Place sliced cucumbers in a large bowl and toss with 1 tbsp coarse sea salt. Let sit for 30 minutes to draw out moisture, then rinse thoroughly under cold water and pat dry.
  2. In a medium saucepan, combine white distilled vinegar, water, canning salt, and sugar. Bring to a rolling boil over medium-high heat, stirring until salt and sugar are dissolved, then remove from heat.
  3. Divide smashed garlic, peppercorns, red pepper flakes, and fresh dill evenly between two pint jars.
  4. Pack cucumbers tightly into the jars, leaving 1/2 inch of headspace.
  5. Pour the hot brine over the cucumbers until fully submerged. Seal tightly and let cool to room temperature before chilling for 3 hours.