Ingredients:

  • 3 lb pickling cucumbers, sliced into 1/4-inch spears or rounds
  • 1.5 cups water
  • 1.5 cups white distilled vinegar (5% acidity)
  • 0.5 cup granulated sugar
  • 2 tablespoons kosher salt
  • 6 cloves garlic, smashed
  • 6 sprigs fresh dill
  • 1 tablespoon black peppercorns

Instructions:

  1. Wash and slice the pickling cucumbers into desired shapes (spears or rounds). Ensure the vegetables are cold. Tightly pack the cucumbers, along with the smashed garlic, dill sprigs, and black peppercorns, into clean glass jars (approximately 3 pints total volume).
  2. In a medium saucepan, combine the water, white distilled vinegar, granulated sugar, and kosher salt. Bring the mixture to a rapid boil over high heat, stirring constantly until the sugar and salt are completely dissolved (about 5 minutes).
  3. Carefully pour the hot brine over the packed cucumbers in the jars, ensuring the liquid fully covers the vegetables. Wipe the rims and secure the lids loosely. Allow the jars to cool to room temperature, then seal tightly and transfer to the refrigerator. Allow the pickles to chill and absorb flavor for a minimum of 12 hours before serving. They will be best after 24 hours.