Jar Size:
• 7-cup mason jar
• Leave about ½ inch space at the top
Cucumbers:
• Persian cucumbers, whole bag works
Brine:
• 4⅔ cups water
• 2⅓ cups white vinegar
• 3½ tablespoons kosher salt
• 2½ tablespoons sugar
Spices for the Jar:
• 2–3 sprigs fresh dill
• 1¼ teaspoons dried dill weed
• ½ teaspoon ground turmeric
• 1¼ teaspoons yellow mustard seeds
• 1 teaspoon ground black pepper (or 1 teaspoon whole peppercorns, if you prefer)
• 2 bay leaves
•  ¼–½ teaspoon cumin seeds
• 2 teaspoons minced garlic
Instructions:
• Slice your cucumbers into spears (trim off the ends, we don’t need them!)
• Pack the spears into the jar tightly, leaving a little room at the top.
• In a saucepan, combine the water, vinegar, salt, and sugar, and bring it to a boil, stirring until everything dissolves.
• Toss the spices and minced garlic into the jar along with the fresh dill sprigs.
• Once the brine is hot and ready, pour it over the cucumbers until they’re completely submerged.
• Seal the jar with plastic wrap and a rubber band, or cover it with foil
• Let it cool to room temperature, then place it in the fridge.
• Let them marinate for at least 3–5 days. 7 days = pickle perfection!


1st time!