Ingredients:

  • 3 lbs Kirby or Persian cucumbers, sliced into spears
  • 6 cloves garlic, smashed
  • 4 bunches fresh dill, stems included
  • 2 cups distilled white vinegar
  • 2 cups filtered water
  • 2 tbsp sea salt
  • 1 tbsp granulated sugar
  • 1 tbsp whole black peppercorns
  • 1 tsp pink peppercorns
  • 1 tsp Szechuan peppercorns

Instructions:

  1. Wash cucumbers thoroughly and slice into spears.
  2. Divide the smashed garlic cloves and fresh dill sprigs evenly between the four pint jars.
  3. Pack the cucumber spears tightly into the jars, ensuring they are upright and snug to prevent floating.
  4. In a saucepan, combine the distilled white vinegar, filtered water, sea salt, granulated sugar, black peppercorns, pink peppercorns, and Szechuan peppercorns.
  5. Bring the mixture to a rolling boil over high heat, stirring until the salt and sugar are fully dissolved.
  6. Reduce heat and simmer for 2 minutes to allow the peppercorns to release their essential oils.
  7. Remove the pan from heat and let the brine cool slightly to avoid thermal shock.
  8. Pour the peppercorn brine over the cucumbers in the jars, leaving a small headspace, and seal tightly with lids.
  9. Refrigerate the jars for 24 hours to allow the pickles to cure and develop flavor.