Step 1: Prepare Your Cucumbers. Wash your pickling cucumbers thoroughly. Trim off both ends – a small slice at the blossom end is said to help prevent mushiness. You can slice them into rounds, spears, or leave them whole if they’re very small. For extra crispness, soak the sliced cucumbers in a bowl of ice water for 30 minutes while you prepare the brine.
Step 2: Sterilize Your Jars. Wash two pint-sized glass jars and lids in hot, soapy water. Rinse well and place the jars in a pot of boiling water for 10 minutes. Alternatively, run them through a dishwasher on a hot cycle. Let them air dry or dry them quickly in a warm oven.
Step 3: Pack the Jars. Into each sterilized pint jar, add 2 sprigs of fresh dill, 2 smashed garlic cloves, ½ tablespoon of black peppercorns, and ½ teaspoon of mustard seeds. Then, tightly pack the prepared cucumber slices or spears into the jars. The tighter, the better, but don’t bruise them.
Step 4: Prepare the Brine. In a medium saucepan, combine 2 cups of white vinegar, 2 cups of water, 2 tablespoons of pickling salt, and 1 tablespoon of granulated sugar (if using). Bring the mixture to a rolling boil over medium-high heat, stirring until the salt and sugar are completely dissolved.
Step 5: Pour the Brine. Carefully pour the hot brine over the cucumbers in each jar, ensuring the cucumbers are completely submerged. Leave about ½ inch of headspace from the rim of the jar. Tap the jars gently on the counter to release any trapped air bubbles.
Step 6: Seal and Cool. Place the lids firmly on the jars. Allow the jars to cool to room temperature on your counter. Once cooled, transfer them to the refrigerator. These quick dill pickles are best enjoyed after chilling for at least 24-48 hours, allowing the flavors to meld beautifully. They will continue to develop flavor over a week.