Ingredients:

  • 1 lb Persian cucumbers, sliced into spears or rounds
  • 6 cloves garlic, smashed
  • 4 sprigs fresh dill, stems included
  • 1 cup white distilled vinegar
  • 1 cup filtered water
  • 1 tbsp sea salt
  • 1 tsp granulated sugar
  • 1 tsp yellow mustard seeds
  • 1 tsp coriander seeds
  • 1/2 tsp red pepper flakes

Instructions:

  1. Divide the smashed garlic cloves, mustard seeds, coriander seeds, and red pepper flakes evenly between two pint-sized glass jars.
  2. Pack the sliced cucumbers tightly into the jars, sliding the fresh dill sprigs vertically between the cucumbers to ensure they are fully submerged.
  3. Combine the water, white vinegar, sea salt, and sugar in a saucepan.
  4. Bring the mixture to a light simmer over medium heat, stirring only until the salt and sugar have completely dissolved. Remove from heat immediately.
  5. Carefully pour the hot brine over the cucumbers until they are completely covered, pressing them down with a spoon if necessary.
  6. Seal the lids tightly and let the jars sit at room temperature for 1 hour before transferring them to the refrigerator to chill for 24 to 48 hours.