Ingredients:

  • 1 lb Kirby or Persian cucumbers, sliced into spears
  • 6 cloves garlic, smashed
  • 1/2 cup fresh dill, roughly chopped
  • 2 tbsp dill seeds
  • 1 cup white distilled vinegar
  • 1 cup filtered water
  • 2 tbsp kosher salt
  • 1 tsp granulated sugar
  • 1 tbsp red pepper flakes
  • 1 tsp black peppercorns

Instructions:

  1. Divide the smashed garlic cloves, fresh dill, dill seeds, and peppercorns evenly between two clean pint jars.
  2. Pack the cucumber spears tightly into the jars, leaving about 1/2 inch of headspace at the top, ensuring the spears are wedged firmly.
  3. In a small saucepan, combine the water, white distilled vinegar, kosher salt, sugar, and red pepper flakes.
  4. Bring the brine mixture to a simmer over medium heat, stirring occasionally until the salt and sugar have completely dissolved, then remove from heat immediately.
  5. Carefully pour the hot brine over the cucumbers, ensuring they are completely submerged.
  6. Tap the jars gently on the counter to release any trapped air bubbles, seal the lids tightly, and let the jars sit at room temperature for 30 minutes.
  7. Transfer to the refrigerator and chill for at least 24 hours before serving.