Ingredients:

  • 2 lbs Kirby or Persian Cucumbers
  • 8 cloves fresh garlic
  • 4 large sprigs fresh dill
  • 2 cups distilled white vinegar
  • 2 cups filtered water
  • 2 tbsp pickling salt
  • 1 tbsp granulated sugar
  • 1 tsp black peppercorns
  • 1 tsp mustard seeds
  • 1/2 tsp coriander seeds
  • 1/4 tsp red pepper flakes

Instructions:

  1. Wash and trim the cucumbers, slicing off approximately 1/16th of an inch from the blossom end of each cucumber to preserve crispness.
  2. Slice the cucumbers into thick rounds, long spears, or leave them whole if small.
  3. Gently smash the garlic cloves with the flat of a knife to release natural oils.
  4. In a medium stainless steel pot, combine distilled white vinegar, filtered water, pickling salt, and granulated sugar. Bring to a simmer over medium heat, stirring until salt and sugar are fully dissolved.
  5. Distribute the smashed garlic, fresh dill sprigs, black peppercorns, mustard seeds, coriander seeds, and red pepper flakes evenly between two pint-sized mason jars.
  6. Pack the prepared cucumbers tightly into the jars using a slotted spoon.
  7. Pour the hot brine over the cucumbers, ensuring they are completely submerged, leaving about a half-inch of headspace.
  8. Seal the jars with lids and rings and refrigerate for at least 24 hours, or up to 2 weeks for full flavor development.