Ingredients:

  • 1 lb (450g) pickling cucumbers, about 4-5 inches long, thoroughly washed
  • 2 cloves garlic, peeled and smashed
  • 2 heads fresh dill, or 2 tablespoons dried dill weed
  • 1 teaspoon black peppercorns
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/4 teaspoon mustard seeds (optional)
  • 2 cups (475ml) white vinegar (5% acidity)
  • 2 cups (475ml) water
  • 1/4 cup (50g) kosher salt (or 2 tablespoons sea salt)
  • 2 tablespoons (25g) granulated sugar

Instructions:

  1. Slice the cucumbers into spears, rounds, or halves, depending on your preference.
  2. Divide the garlic, dill, peppercorns, red pepper flakes (if using), and mustard seeds (if using) evenly between the prepared jars. Tightly pack the cucumber slices into the jars, leaving about 1/2 inch of headspace.
  3. In a small saucepan, combine the vinegar, water, salt, and sugar. Bring to a boil over medium heat, stirring until the salt and sugar are completely dissolved.
  4. Carefully pour the hot brine over the cucumbers in the jars, ensuring they are completely submerged. Leave about 1/2 inch of headspace.
  5. Let the jars cool to room temperature. Then, seal the jars with lids and refrigerate for at least 3-5 days before eating. The longer they sit, the more flavorful they become.