Ingredients:

  • 2 lbs Kirby or Persian cucumbers, sliced into spears or rounds
  • 8 cloves garlic, smashed
  • 4 sprigs fresh dill, stems included
  • 1 small shallot, thinly sliced
  • 2 cups white distilled vinegar (5% acidity)
  • 2 cups filtered water
  • 2 tbsp pickling salt
  • 1 tbsp granulated sugar
  • 1 tsp black peppercorns
  • 1 tsp mustard seeds
  • 1/2 tsp red pepper flakes
  • 1/2 tsp coriander seeds

Instructions:

  1. Wash the cucumbers thoroughly. Slice off approximately 1/8 inch from the blossom end of each cucumber to remove enzymes that cause softening.
  2. Cut the remaining cucumber into spears or 1/4 inch rounds. Pack the cucumbers tightly into two 32 oz wide-mouth Mason jars, leaving about a half-inch of headspace at the top.
  3. In a medium stainless steel saucepan, combine the water, white distilled vinegar, pickling salt, and sugar.
  4. Bring the brine mixture to a simmer over medium heat, stirring occasionally until the salt and sugar are completely dissolved.
  5. Remove the brine from heat and let it cool for 10 minutes to prevent shocking the cucumbers.
  6. Distribute the smashed garlic, fresh dill sprigs, peppercorns, mustard seeds, red pepper flakes, and coriander seeds evenly between the two jars.
  7. Pour the warm brine over the cucumbers until they are completely submerged. Tap the jars gently on the counter to release trapped air bubbles.
  8. Seal the jars with lids and refrigerate for at least 24 hours to allow the cold-infusion process to complete.