Ingredients:

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

Instructions:

  1. Wash the cucumbers thoroughly.
  2. Slice the ends off the cucumbers to remove the blossom end. Note: This is a non negotiable step for crunch.
  3. Pack the cucumber spears, smashed garlic, jalapeño rounds, and fresh dill tightly into the jars.
  4. Alternate the layers of garlic and peppers so every spear gets some heat.
  5. In a large bowl, combine the water, white distilled vinegar, kosher salt, and sugar.
  6. Stir vigorously until the salt and sugar completely disappear.
  7. Stir in the red pepper flakes, peppercorns, and mustard seeds.
  8. Pour the brine over the cucumbers until they are fully submerged.
  9. Tap the jars gently on the counter to release any trapped air bubbles.
  10. Seal the lids tightly and refrigerate for 24 hours 15 mins.