Ingredients:

  • 2 lbs pickling cucumbers (Kirby or Persian)
  • 1 large white onion, thinly sliced
  • 4 cups ice cubes
  • 2 cups white distilled vinegar (5% acidity)
  • 2 cups filtered water
  • 2 tbsp pickling salt
  • 1 tbsp organic cane sugar
  • 8 cloves fresh garlic, smashed
  • 8 heads fresh dill
  • 4 tsp yellow mustard seeds
  • 2 tsp black peppercorns
  • 1 tsp red chili flakes
  • 2 bay leaves

Instructions:

  1. Wash cucumbers thoroughly and slice into 1/4-inch rounds using a mandoline. Trim and discard the blossom ends to remove softening enzymes.
  2. Place cucumber slices in a large glass bowl with ice cubes and a splash of water; soak for 2 hours to firm the pectin cell walls.
  3. In a non-reactive stainless steel saucepan, combine vinegar, filtered water, pickling salt, and cane sugar. Heat until it reaches a simmer and the solids are completely dissolved.
  4. Sterilize 4 pint-sized wide-mouth Mason jars. Into each jar, place 2 garlic cloves, 2 dill heads, 1 tsp mustard seeds, 1/2 tsp peppercorns, 1/4 tsp chili flakes, and 1/2 bay leaf.
  5. Drain the cucumbers and pack them tightly into the jars along with the sliced white onion.
  6. Pour the hot brine over the cucumbers in each jar, leaving 1/2 inch of headspace. Remove air bubbles, seal with lids, and refrigerate immediately after cooling.