Ingredients:

  • 2 lbs Persian or Kirby cucumbers, sliced into 1/4 inch rounds
  • 8 cloves garlic, smashed
  • 4 sprigs fresh dill, roughly chopped
  • 1 tbsp dill seeds
  • 2 cups white distilled vinegar
  • 1 cup filtered water
  • 2 tbsp pickling salt
  • 1 tbsp granulated sugar
  • 1 tbsp crushed red pepper flakes
  • 1 tsp black peppercorns
  • 1 tsp mustard seeds

Instructions:

  1. Pack the sliced cucumbers tightly into two quart-sized jars, leaving about half an inch of headspace. Distribute the smashed garlic, fresh dill, and dill seeds evenly between the two jars, tucking them into the gaps between the cucumber slices.
  2. In a small saucepan, combine the white vinegar, water, pickling salt, sugar, red pepper flakes, peppercorns, and mustard seeds. Bring the mixture to a light simmer over medium heat, stirring until the salt and sugar have completely dissolved, then remove from heat immediately.
  3. Carefully pour the warm brine over the cucumbers until they are completely submerged. Tap the jars gently on the counter to release trapped air bubbles.
  4. Seal the jars with lids and let them sit at room temperature for 30 minutes. Transfer the jars to the refrigerator and let them chill for 24 hours before opening.