Here’s a breakdown of what goes into this crisp, garlicky pickle recipe and why each ingredient matters.

For the Pickled Cucumber Spears

• 2 lbs pickling cucumbers — Small, firm pickling cucumbers (such as Kirby cucumbers) are ideal for this recipe, as they have thinner skin and fewer seeds than standard slicing cucumbers, resulting in a crisper finished pickle.
• 2 cups white vinegar — Provides the essential tangy, acidic base of the brine while helping preserve the cucumbers.
• 2 cups water — Balances the acidity of the vinegar so the brine isn’t overpoweringly sharp.
• 2 tbsp pickling salt or kosher salt — Helps draw out moisture from the cucumbers and enhances the overall flavor of the brine. Pickling salt is preferred since it doesn’t contain anti-caking agents that can cloud the brine.
• 1 tbsp sugar — Balances the acidity of the vinegar with a touch of sweetness.
• 6 cloves garlic, peeled and lightly smashed — Infuses the brine with bold, aromatic garlic flavor throughout the pickling process.
• 4 sprigs fresh dill (or 2 tsp dill seeds) — Adds that classic, essential dill pickle flavor.
• 1 tsp whole black peppercorns — Adds a mild, warm heat and subtle spice.
• 1 tsp mustard seeds — Provides a slightly tangy, sharp flavor typical of classic pickling spice blends.
• 1 tsp coriander seeds — Adds a warm, citrusy note to the brine.
• ½ tsp celery seeds — Contributes a subtle, savory, slightly bitter flavor that rounds out the spice blend.
• ½ tsp crushed red pepper flakes (optional) — For those who want a subtle kick of heat.
• 2 bay leaves — Adds subtle aromatic depth throughout the pickling process.