Spicy Dill Pickles

- 1 cup coarse sea salt
- 11⁄ 2 gallons plus 3 cups water
- 18 Kirby cucumbers (no more than 4 inches long), quartered lengthwise tablespoons red pepper flakes
- 1 tablespoon yellow mustard seeds
- 1 tablespoon cumin seeds
- 1 tablespoon coarsely ground white pepper
- 3 cloves garlic, minced
- 1⁄ 2 cup apple cider vinegar
- 31⁄ 2 cups distilled white vinegar
- 2 tablespoons agave nectar
- 2 bunches dill, minced
Instructions:
A wonderful, spicy dill pickle with a nice hint of sweetness.
- In a large stockpot over medium-low heat, make a brine by combining 3⁄4 cup of the salt with 11⁄ 2 gallons of water. Stir well until the salt is completely dissolved. Remove from heat and set aside to cool. Add the cucumbers to the brine, place a small plate on top to ensure that they are completely covered in the water, and refrigerate overnight.
- Drain the cucumbers in a colander, rinse with cold water, and set aside.
- In a small sauté pan over medium heat, combine the red pepper flakes, mustard seeds, cumin seeds, and pepper and toast until fragrant, about 2 minutes. Transfer to a large saucepan. Stir in the garlic, vinegars, agave nectar, dill, and the remaining salt and water. Simmer until the salt is dissolved, about 3 minutes. Set aside to cool.
- Divide the cucumbers evenly between the sterilized canning jars.
- Leaving 1⁄ 2 inch of space at the top, fill the jars with the vinegar mixture. Close the jars with the lids and rings. Store jars in a refrigerator for at least forty-eight hours before eating.