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Aaron Hutcherson
Servings 1 quart


  • 3 medium kirby cucumbers ends trimmed and each cut into 6 spears
  • 1 tablespoon kosher salt
  • 1 cup distilled white vinegar
  • 1 cup water
  • 1/4 cup granulated sugar
  • approx. 1/4 bunch fresh dill fronds use the picture above as a guide
  • 4 garlic cloves cut in half
  • 1/2 teaspoon crushed rep pepper flakes


  • Toss the cucumber spears with the salt in a bowl. Set aside.
  • Put the vinegar, water, and sugar in a saucepan over medium heat and cook until the sugar dissolves. Remove from the heat and let cool slightly for about 5 minutes.
  • Transfer the salted cucumbers, dill, garlic, and red pepper flakes to a 1-quart mason jar (or whatever container they’ll fit in) and pour in the vinegar mixture. Let the mason jar sit open on the counter for about 20 minutes before closing and storing in the refrigerator overnight. (The pickles can be eaten after a few hours, but are best after a few days in the refrigerator.)