Ingredients:

  • 4 pounds Kirby or Persian cucumbers (about 10-12 medium)
  • 4 cups filtered water
  • 2 cups white distilled vinegar (5% acidity)
  • 1/2 cup kosher salt (non-iodized)
  • 1 tablespoon granulated sugar
  • 12 large cloves garlic, peeled and smashed
  • 1/2 cup fresh dill sprigs (packed)
  • 1 tablespoon pickling spices

Instructions:

  1. Prepare the Cucumbers: Wash the cucumbers thoroughly. Trim off the blossom ends (the end opposite the stem) as this contains enzymes that can soften the pickle. Slice the cucumbers lengthwise into spears, or leave whole if small enough.
  2. Prepare Aromatics: Divide the garlic, dill sprigs, and pickling spices among 4 clean, quart-sized jars. Pack the cucumber spears tightly into the jars, leaving about 1 inch of headspace.
  3. Make the Brine: In a medium saucepan, combine the water, white vinegar, kosher salt, and granulated sugar. Bring the mixture to a rolling boil, stirring until the salt and sugar are completely dissolved.
  4. Cool the Brine: Remove the brine from the heat. Allow it to cool rapidly to at least 120°F (49°C), preferably closer to room temperature (about 10 minutes). This cooling step is critical to maintain cucumber crispness.
  5. Fill and Seal: Pour the cooled brine over the cucumbers in the jars, ensuring they are fully submerged. Seal the jars tightly.
  6. Refrigerate: Immediately place the jars in the refrigerator. The pickles are safe to eat in 24 hours, but the flavor and crispness are best after 3 to 5 days. Store in the refrigerator for up to 2 months.