Ingredients:

  • 1.5 pounds cucumbers (Kirby or pickling cucumbers preferred)
  • 2 cups water
  • 1 cup white vinegar
  • 3 tablespoons kosher salt
  • 1 tablespoon granulated sugar
  • 4 garlic cloves, peeled and smashed
  • a handful of fresh dill sprigs (about half a bunch)
  • 1 teaspoon black peppercorns
  • 1 teaspoon mustard seeds (optional)
  • (to taste) red pepper flakes (optional, for heat)

Instructions:

  1. Wash the cucumbers thoroughly under cold water. Trim off the ends to prevent bitterness.
  2. If you prefer crunchy pickles, soak them in ice water for about an hour prior to pickling.
  3. In a medium saucepan over medium heat, combine the water, white vinegar, kosher salt, and granulated sugar. Stir until dissolved and bring it to a simmer but do not boil; remove from heat once dissolved.
  4. In clean glass jars or a large container with a lid, place several smashed garlic cloves at the bottom.
  5. Add fresh dill sprigs along with black peppercorns and mustard seeds if using.
  6. Pack in your cucumbers tightly but without crushing them.
  7. If you like spicy flavors, sprinkle red pepper flakes over the packed cucumbers according to your taste preference.
  8. Carefully pour hot brine over the packed cucumbers until they are fully submerged. Leave about half an inch of headspace at the top of each jar.
  9. Seal jars with lids while still warm but not hot enough to cook further contents.
  10. Allow jars to cool on counter for about an hour before refrigerating them.
  11. Let pickles sit in refrigerator for at least 24 hours before consuming; however, they will improve in flavor after several days up to one week.