Ingredients:

  • 2 lbs (900g) pickling cucumbers, about 4-5 inches long, scrubbed
  • 2 tbsp kosher salt (avoid iodized salt), plus more for testing
  • 4 cups (950 ml) ice water
  • 4 cups (950 ml) water
  • 2 cups (475 ml) white vinegar (5% acidity)
  • 1/4 cup (50g) pickling salt (or kosher salt)
  • 2 tbsp granulated sugar
  • 1 tbsp black peppercorns
  • 2 tsp mustard seeds
  • 1 tsp dill seeds
  • 1/2 tsp red pepper flakes (optional)
  • 2 cloves garlic, peeled and smashed (per jar)
  • 1-2 sprigs fresh dill (per jar)
  • 1/4 tsp mustard seed (per jar)
  • 1/4 tsp black peppercorns (per jar)
  • 1/4 tsp dried dill (per jar)

Instructions:

  1. Slice cucumbers into spears or rounds. Place in a large bowl, toss with 2 tablespoons of kosher salt, and cover with ice water. Let stand for 1 hour. Drain and rinse well.
  2. Sterilize your jars using your preferred method (boiling, oven, or dishwasher).
  3. Combine water, vinegar, pickling salt, sugar, peppercorns, mustard seeds, dill seeds, and red pepper flakes (if using) in a saucepan. Bring to a boil, stirring until salt and sugar are dissolved. Reduce heat and simmer for 5 minutes.
  4. Evenly distribute garlic, dill sprigs, mustard seed, peppercorns and dried dill among the sterilized jars. Pack the sliced cucumbers tightly into the jars, leaving about ½ inch of headspace.
  5. Carefully pour the hot brine over the cucumbers in each jar, leaving ½ inch headspace. Remove any air bubbles by gently tapping the jars on the counter.
  6. Wipe the rims of the jars clean with a damp cloth. Place the lids on the jars and screw on the bands until fingertip tight.
  7. Let the jars cool to room temperature. Place in refrigerator for 4-7 days before opening.