Ingredients
Method
Make the Brine
- In a medium saucepan, combine the water, white vinegar, granulated sugar, and kosher salt. Bring to a boil over medium-high heat, then reduce the heat to low and let it simmer for 15 minutes. Remove from heat and set aside to cool slightly.
Prepare the Cucumbers
- Wash the cucumbers thoroughly. Trim off the ends and cut each cucumber lengthwise into 4 spears, giving you 24 spears total. If the spears are too tall for your jars, trim them to fit so they stand upright without poking out above the rim.
- Pack the cucumber spears tightly into two 1-quart jars (or similar size). They may not all fit; reserve any extra for another use.
Add Aromatics
- Tuck the fresh dill sprigs down between the cucumber spears. Add the sliced garlic and pickling spice, distributing evenly between the jars.
Pour the Brine
- Pour the warm brine evenly over the cucumbers in each jar, making sure they are fully submerged. Seal the jars with their lids.
Chill and Serve
- Refrigerate the pickles for at least 24 hours before serving to allow the flavors to develop. They will keep in the refrigerator for up to one month. Discard any leftovers after that time.
Nutrition
Notes
For extra crunch, use the freshest, firmest cucumbers you can find. English or Persian cucumbers work great. If you like your pickles more garlicky, add an extra clove or two per jar. The pickling spice blend can be homemade with mustard seeds, coriander, dill seed, and bay leaf. Make sure the brine covers the cucumbers completely to prevent spoilage. These are not shelf-stable; always keep refrigerated.
