Ingredients:

  • 1.5 lbs Kirby cucumbers, sliced into spears or 1/4 inch rounds
  • 2 cups distilled white vinegar (5% acidity)
  • 2 cups filtered water
  • 2 tbsp Kosher salt
  • 1 tbsp granulated sugar
  • 6 cloves garlic, smashed
  • 1 large bunch fresh dill, including stems and heads
  • 2 tsp whole black peppercorns
  • 1 tsp yellow mustard seeds
  • 0.5 tsp red pepper flakes
  • 0.5 white onion, thinly sliced
  • 2 bay leaves

Instructions:

  1. Combine liquids. In your stainless steel saucepan, whisk together the 2 cups distilled white vinegar, 2 cups filtered water, 2 tbsp Kosher salt, and 1 tbsp granulated sugar.
  2. Dissolve solids. Place the pan over medium heat and stir occasionally until the salt and sugar have completely vanished. You aren't looking for a rolling boil — just enough heat to marry the flavors.
  3. Cool slightly. Remove the brine from the heat. Note: Pouring boiling liquid directly onto cucumbers can cook them slightly, leading to a softer texture. Let it sit for about 5 minutes while you prep the jars.
  4. Prepare the garlic. Smash the 6 cloves of garlic with the flat of your knife to release the oils. Drop them into the bottom of your clean glass jars.
  5. Layer the spices. Divide the 2 tsp black peppercorns, 1 tsp yellow mustard seeds, 0.5 tsp red pepper flakes, and 2 bay leaves between the jars.
  6. Add the aromatics. Stuff the fresh dill (stems and all) and the 0.5 thinly sliced white onion into the jars. I like to press the dill against the glass so it looks beautiful once the cucumbers are added.
  7. Pack the cucumbers. Wedge the 1.5 lbs of Kirby cucumber spears or rounds into the jars as tightly as possible without crushing them. Note: If they are too loose, they will float to the top and won't brine evenly.
  8. Pour the brine. Carefully ladle the warm brine over the cucumbers until they are completely submerged. Leave about half an inch of headspace at the top of the jar.
  9. Remove air bubbles. Gently tap the jar on the counter or use a clean butter knife to poke around the edges, releasing any trapped air pockets.
  10. Seal and chill. Secure the lids and let the jars sit at room temperature for about an hour until they are cool to the touch, then move them to the refrigerator. Let sit for 24 hours.