Ingredients
Scale
- 2 lbs pickling cucumbers (4–5 inches long)
- 2 cups water
- 1 1/2 cups white vinegar (5% acidity)
- 2 tablespoons kosher salt (no iodine)
- 2 teaspoons sugar (optional, for balance)
- 6 cloves garlic, smashed
- 6–8 sprigs fresh dill
- 1 tablespoon black peppercorns
- 1 tablespoon mustard seeds
- 1 teaspoon red pepper flakes (optional)
- Ice cubes
Instructions
- Prep the Cucumbers: Rinse cucumbers and slice into spears or rounds. Place them in a large bowl with ice and cover with cold water. Let them soak for 1–2 hours.
- Make the Brine: In a saucepan, combine water, vinegar, salt, and sugar. Bring to a boil, then cool to room temperature.
- Pack the Jars: In clean mason jars, divide garlic, dill, peppercorns, mustard seeds, and red pepper flakes. Stuff the jars tightly with drained cucumbers.
- Add Brine: Pour the cooled brine over the cucumbers, ensuring they are fully submerged. Leave 1/2 inch of headspace.
- Seal and Chill: Seal jars with lids and refrigerate. Let them sit at least 48 hours before opening. Best flavor after 4–5 days.
Notes
Never pour hot brine over raw cucumbers unless you like limp pickles. Let it cool first.