Ingredients:

  • 2 lbs Kirby or Persian cucumbers, sliced into spears or coins
  • 8 cloves garlic, peeled and smashed
  • 4 sprigs fresh dill, divided
  • 2 cups white distilled vinegar
  • 2 cups filtered water
  • 3 tbsp kosher salt
  • 2 tbsp yellow mustard seeds
  • 1 tbsp dill seeds
  • 1 tsp black peppercorns
  • 1 tsp red pepper flakes

Instructions:

  1. Divide the smashed garlic cloves, fresh dill sprigs, and dill seeds evenly between two clean quart-sized glass jars.
  2. Pack the cucumber spears or coins tightly into the jars, pressing down firmly but without crushing them, leaving about 1/2 inch of headspace at the top.
  3. In a small saucepan, combine the filtered water, white distilled vinegar, kosher salt, mustard seeds, peppercorns, and red pepper flakes.
  4. Bring the brine mixture to a rolling boil over medium-high heat.
  5. Reduce heat and stir for 2-3 minutes until the salt is completely dissolved and the mustard seeds become fragrant.
  6. Carefully pour the hot brine over the cucumbers in the jars, ensuring they are completely submerged.
  7. Gently tap the jars on the counter to remove any trapped air bubbles and seal with lids.
  8. Refrigerate for a minimum of 24 hours before serving to allow the flavors to cure.