Ingredients:

  • 2 lbs Kirby or Persian cucumbers, sliced into 1/4 inch rounds
  • 6 cloves garlic, smashed
  • 2 whole habanero or jalapeño peppers, sliced into rings
  • 2 cups white distilled vinegar
  • 1 cup filtered water
  • 2 tbsp coarse sea salt
  • 1 tbsp cane sugar
  • 1/2 cup fresh dill, roughly chopped
  • 1 tbsp red pepper flakes
  • 1 tsp whole black peppercorns

Instructions:

  1. Pack the smashed garlic cloves, sliced hot peppers, and chopped fresh dill into the bottom of two clean glass jars. Distribute the red pepper flakes and whole peppercorns evenly between the jars.
  2. Tightly pack the sliced cucumbers into the jars on top of the aromatics, pressing down gently to eliminate air gaps, leaving about 1/2 inch of headspace at the top.
  3. Combine the vinegar, water, salt, and sweetener in a small saucepan. Heat over medium-high until it reaches a simmer to dissolve the salt and sugar, then remove from heat immediately.
  4. Pour the hot brine over the cucumbers until completely submerged. Tap the jars gently to release air bubbles, seal with lids, and let cool at room temperature for 1 hour before refrigerating for 24 hours.