Ingredients:

  • 2 pounds (900g) pickling cucumbers (e.g., Kirby), about 4-5 inches long
  • 4 cups (950ml) white vinegar (5% acidity)
  • 4 cups (950ml) water
  • 1/4 cup (50g) kosher salt or pickling salt
  • 4 teaspoons (20ml) sugar
  • 8 cloves garlic, peeled and smashed
  • 4 heads of fresh dill, or 4 tablespoons dried dill weed
  • 2 teaspoons (10ml) black peppercorns
  • 1 teaspoon (5ml) mustard seeds
  • 1 teaspoon (5ml) red pepper flakes (optional, for heat)
  • Optional: Grape leaves (a couple per jar)

Instructions:

  1. Wash cucumbers thoroughly, trim off the blossom end, and cut into spears, slices, or leave whole.
  2. Ensure jars are properly sterilized.
  3. Add 2 cloves of garlic, 1 dill head/tablespoon dried dill, 1/2 teaspoon peppercorns, 1/4 teaspoon mustard seeds, and optional red pepper flakes to each jar. Pack cucumbers tightly into the jars, leaving about 1/2 inch (1.25cm) headspace. If using grape leaves, add a small leaf to each jar.
  4. In a large pot, combine vinegar, water, salt, and sugar. Bring to a boil over medium-high heat, stirring until salt and sugar are dissolved.
  5. Carefully ladle the hot brine into the jars, leaving 1/2 inch (1.25cm) headspace. Remove any air bubbles.
  6. Wipe the jar rims clean with a damp cloth. Place lids on the jars and screw on the bands fingertip-tight.
  7. For shelf-stable pickles, process in a boiling water bath for 10 minutes. If you plan to refrigerate the pickles, skip this step.
  8. Let the jars cool completely undisturbed. Refrigerate for at least 7 days (ideally 14) before eating.