Ingredients:

  • 2 lbs pickling cucumbers (Kirby or Persian), sliced into spears or coins
  • 4 cloves garlic, smashed
  • 4 sprigs fresh dill, stems included
  • 1 cup distilled white vinegar
  • 1 cup filtered water
  • 1 tbsp kosher salt
  • 1 tsp granulated sugar
  • 1 tbsp dill seed
  • 1 tsp yellow mustard seed
  • 1/2 tsp red pepper flakes

Instructions:

  1. Wash the cucumbers thoroughly. Trim about 1/16th of an inch off the blossom end of each cucumber. Note: This removes enzymes that make pickles soft.
  2. Slice them into spears or coins. Divide them evenly among four pint jars.
  3. Place one smashed garlic clove and one sprig of fresh dill into each jar. Tuck them in tight between the cucumber slices.
  4. Distribute the dill seed, mustard seed, and red pepper flakes evenly across the four jars. Using these with dill seed ensures every bite is seasoned.
  5. In a small saucepan, mix the distilled white vinegar, filtered water, kosher salt, and sugar.
  6. Bring the liquid to a simmer over medium heat. Stir occasionally until the salt and sugar are completely dissolved (usually about 5 minutes).
  7. Remove the pan from the heat immediately.
  8. Pour the hot brine over the cucumbers in each jar. Make sure they are completely submerged.
  9. Tap the jars gently on the counter to release any trapped air bubbles.
  10. Seal the lids tightly. Let them cool to room temperature, then put them in the fridge for at least 24 hours.