Ingredients:

  • 4 lbs Kirby or Persian pickling cucumbers
  • 8 cloves garlic, smashed
  • 1 cup fresh dill, roughly chopped
  • 4 tbsp fresh dill sprigs
  • 6 cups distilled water
  • 2 cups white distilled vinegar
  • 1/3 cup canning and pickling salt
  • 1 1/2 tsp mustard seeds
  • 1 tbsp black peppercorns
  • 4 tsp dill seeds

Instructions:

  1. Slice off 1/8 inch from the blossom end of each cucumber to remove enzymes that cause softening.
  2. Slice cucumbers into spears, thick chips, or leave them whole if using mini-Persians.
  3. Divide the smashed garlic, fresh chopped dill, and dill sprigs evenly among 4 wide-mouth quart mason jars. Pack the cucumbers tightly into the jars, leaving about 1/2 inch of headspace.
  4. In a medium stainless steel saucepan, combine the distilled water, white vinegar, canning salt, mustard seeds, peppercorns, and dill seeds.
  5. Bring the brine mixture to a simmer over medium-high heat, stirring occasionally until the salt and spices are fully incorporated.
  6. Remove from heat and let the brine sit for 5 minutes to cool slightly to avoid parboiling the cucumbers.
  7. Pour the cooled brine over the packed cucumbers in each jar, ensuring they are fully submerged.
  8. Seal the jars and refrigerate for at least 24 hours before serving to allow flavors to infuse and the crunch to set.