Ingredients:

  • 2 lbs Kirby or Persian cucumbers, sliced into 1/4-inch rounds
  • 2 medium jalapeños, thinly sliced
  • 8 cloves garlic, smashed and peeled
  • 4 sprigs fresh dill, roughly chopped
  • 2 tbsp dill seeds
  • 2 cups white distilled vinegar
  • 1 cup filtered water
  • 1/4 cup granulated sugar
  • 2 tbsp pickling salt
  • 1 tsp black peppercorns
  • 1 tsp red pepper flakes

Instructions:

  1. Wash the cucumbers and jalapeños thoroughly. Slice the cucumbers into uniform rounds.
  2. Divide the smashed garlic cloves, fresh dill, and dill seeds evenly between two clean 32 oz Mason jars.
  3. Pack the cucumber slices and jalapeño rounds tightly into the jars, leaving about 1/2 inch of headspace at the top.
  4. Combine the vinegar, water, sugar, salt, peppercorns, and red pepper flakes in a small saucepan over medium heat. Stir occasionally and bring to a gentle simmer until the sugar and salt are completely dissolved.
  5. Carefully pour the hot brine over the packed vegetables, ensuring they are completely submerged. Tap the jars gently on the counter to release trapped air bubbles.
  6. Seal the lids tightly and let the jars cool to room temperature on the counter for one hour.
  7. Move the jars to the refrigerator and chill for at least 24 hours before eating.