Ingredients:

  • 2 lbs Kirby or Persian cucumbers, sliced into spears
  • 6 cloves garlic, smashed
  • 4 sprigs fresh dill, stems included
  • 1 medium white onion, thinly sliced
  • 2 cups distilled white vinegar
  • 1 cup apple cider vinegar
  • 2 cups filtered water
  • 3 tbsp non-iodized pickling salt
  • 2 tbsp granulated sugar
  • 1 tbsp red pepper flakes
  • 1 tsp black peppercorns
  • 1 tsp mustard seeds
  • 1 tsp coriander seeds

Instructions:

  1. Wash the cucumbers thoroughly and slice them into spears or thick rounds.
  2. Pack the smashed garlic, sliced onions, and fresh dill fronds into the bottom of four sterilized quart mason jars.
  3. Layer the cucumbers tightly on top of the aromatics, leaving about ½ inch of headspace at the rim.
  4. In a medium saucepan, combine the white vinegar, apple cider vinegar, water, salt, sugar, red pepper flakes, peppercorns, mustard seeds, and coriander seeds.
  5. Bring the brine mixture to a rolling boil over medium-high heat, stirring occasionally until salt and sugar are completely dissolved.
  6. Carefully pour the hot brine over the cucumbers in each jar, ensuring they are fully submerged.
  7. Tap the jars gently on the counter to release trapped air bubbles, seal with lids, and cool to room temperature.
  8. Transfer jars to the refrigerator and allow them to cure for 24 to 48 hours before serving.