Ingredients:

  • 1.5 lbs Kirby or Persian cucumbers
  • 4 cloves fresh garlic, smashed
  • 1 small white onion, thinly sliced
  • 4 sprigs fresh dill
  • 2 cups distilled white vinegar (5% acidity)
  • 2 cups filtered water
  • 2 tbsp pickling salt
  • 1 tbsp granulated sugar
  • 2 tsp whole black peppercorns
  • 1 tsp mustard seeds
  • 0.5 tsp red pepper flakes
  • 2 bay leaves

Instructions:

  1. Wash and prep the 1.5 lbs Kirby or Persian cucumbers. Slice them into 1/4 inch rounds or spears. Note: Cutting off the blossom end (the side opposite the stem) is crucial as it contains enzymes that can soften the pickle.
  2. Smash the 4 cloves fresh garlic and slice the white onion. Pack these into the bottom of your clean glass jars along with the 4 sprigs fresh dill and 2 bay leaves.
  3. Layer the cucumbers into the jar. Pack them in tightly but don't crush them. Until the jar is full to about 1/2 inch from the top.
  4. Combine the brine ingredients. In your saucepan, add the 2 cups distilled white vinegar, 2 cups filtered water, 2 tbsp pickling salt, and 1 tbsp granulated sugar.
  5. Infuse the dry spices. Toss in the 2 tsp black peppercorns, 1 tsp mustard seeds, and 0.5 tsp red pepper flakes.
  6. Simmer the liquid. Heat the mixture over medium heat until the salt and sugar are completely dissolved and you smell that sharp, stinging vinegar aroma.
  7. Pour the hot brine. Carefully ladle the liquid over the cucumbers, making sure to include the spices in each jar.
  8. Submerge the vegetables. Ensure the cucumbers are fully covered by the liquid until no green tops are poking out.
  9. Cool and seal. Let the jars sit on the counter for about 20 minutes to reach room temperature before tightening the lids.
  10. Refrigerate for the long haul. Place the jars in the fridge for at least 24 hours. Until the flavors have fully penetrated the cucumber core.