Ingredients:

  • 1.5 lb Kirby cucumbers, sliced into spears
  • 6 cloves fresh garlic, smashed and peeled
  • 1 small white onion, thinly sliced
  • 1.5 cups distilled water
  • 1 cup distilled white vinegar (5% acidity)
  • 1.5 tbsp Kosher salt
  • 1 bunch fresh dill
  • 2 tsp whole black peppercorns
  • 1 tsp yellow mustard seeds
  • 2 dried bay leaves
  • 0.5 tsp red pepper flakes

Instructions:

  1. Wash cucumbers in cold water. Trim 1/8th inch off the blossom ends to remove softening enzymes. Slice into spears or rounds.
  2. Divide the garlic, peppercorns, mustard seeds, bay leaves, red pepper flakes, and fresh dill evenly between two clean quart-sized glass jars.
  3. Tightly pack the cucumber spears and onion slices into the jars vertically, leaving 1/2 inch of headspace.
  4. In a small saucepan, combine 1/2 cup of distilled water with the Kosher salt. Heat over medium just until the salt dissolves.
  5. Remove from heat and stir in the remaining 1 cup of cold distilled water and the white vinegar to create a cold-start brine.
  6. Pour the brine over the cucumbers until fully submerged. Seal the lids and refrigerate for at least 24 hours before consuming.