Step 1: Prepare the Brine

In a saucepan, combine 2 cups of water, 1 cup of distilled white vinegar, 1 tablespoon of sea salt, and 1 tablespoon of sugar. Bring the mixture to a simmer, stirring occasionally, until the salt and sugar completely dissolve. Remove from heat and allow the brine to cool completely.

Step 2: Pack the Jar

Take 1 pound of Kirby cucumbers and slice them into spears. Pack the cucumber spears tightly into a clean jar, ensuring there’s enough space to add the other ingredients.

Step 3: Add Flavorings

To the jar with the packed cucumbers, add 4 smashed garlic cloves, 2 teaspoons of dill seed, 1 teaspoon of black peppercorns, 1/2 teaspoon of red pepper flakes, and a few fresh dill sprigs.

Step 4: Pour the Brine

Once the brine has cooled completely, carefully pour it over the cucumber spears in the jar. Make sure the cucumbers are completely submerged in the brine to ensure even pickling.

Step 5: Seal and Refrigerate

Seal the jar tightly and place it in the refrigerator. Allow the pickles to marinate for at least 24 hours to absorb all the flavorful goodness.

Step 6: Enjoy Your Pickles

After waiting a day, your homemade dill pickles are ready to be enjoyed! Snack on them straight from the jar or use them to add a zesty touch to your sandwiches.