Ingredients:

  • 2 lbs Kirby cucumbers, sliced into spears or rounds
  • 4 cloves garlic, smashed
  • 1/2 cup fresh dill, roughly chopped
  • 1 tbsp dill seeds
  • 1 cup white distilled vinegar
  • 1 cup filtered water
  • 2 tbsp kosher salt
  • 1 tbsp granulated sugar

Instructions:

  1. Wash the Kirby cucumbers thoroughly and slice them into spears or rounds.
  2. Divide the smashed garlic cloves, chopped fresh dill, and dill seeds evenly between the bottom of two clean quart-sized Mason jars.
  3. Pack the cucumbers into the jars tightly, ensuring they fit snugly but are not crushed.
  4. In a small saucepan, combine water, vinegar, salt, and sugar over medium heat, stirring until salt and sugar have completely dissolved.
  5. Once the brine reaches a light simmer, remove it from the heat.
  6. Carefully pour the hot brine over the cucumbers until they are completely submerged, leaving about 1/2 inch of headspace.
  7. Wipe the rims, seal the lids tightly, and let the jars cool on the counter for 30 minutes.
  8. Move the jars to the refrigerator for at least 48 hours before eating.