Ingredients:

  • 2 lbs Kirby or Persian cucumbers, sliced into spears
  • 3 medium jalapeños, sliced into rounds
  • 1 small white onion, thinly sliced
  • 1 cup distilled white vinegar
  • 1 cup filtered water
  • 2 tbsp pickling salt
  • 1 tbsp honey
  • 6 cloves garlic, smashed
  • 1/2 cup fresh dill, roughly chopped
  • 1 tbsp dill seed
  • 1 tsp red pepper flakes
  • 1 tsp black peppercorns

Instructions:

  1. Wash the cucumbers thoroughly. Trim the blossom end of each cucumber to maintain crunch. Slice into spears or rounds.
  2. Pack the sliced cucumbers, jalapeños, and onions into quart jars, tucking the smashed garlic and fresh dill between the layers.
  3. In a small saucepan, combine distilled white vinegar, water, pickling salt, and honey. Heat over medium-high until it reaches a gentle simmer and solids are dissolved.
  4. Remove the brine from heat and stir in the dill seed, red pepper flakes, and black peppercorns to bloom the spices.
  5. Pour the hot brine over the packed cucumbers until fully submerged. Seal jars tightly.
  6. Let the jars sit at room temperature for 1 hour, then transfer to the refrigerator to cure for at least 24 hours.