Ingredients:

  • 1 lb Kirby or Persian Cucumbers, sliced into spears or coins
  • 1 oz fresh dill sprigs
  • 3 cloves garlic, smashed
  • 1 tsp black peppercorns
  • 1 tsp mustard seeds
  • 1/2 tsp coriander seeds
  • 1 cup white distilled vinegar
  • 1 cup filtered water
  • 1 tbsp pickling salt
  • 1 tsp granulated sugar

Instructions:

  1. Wash the cucumbers thoroughly and slice them into spears or rounds. Trim a thin slice off the blossom end of each cucumber to remove softening enzymes.
  2. Pack the cucumber slices tightly into a wide-mouth quart jar, alternating them with the smashed garlic cloves and fresh dill sprigs.
  3. In a small saucepan, combine the white distilled vinegar, filtered water, pickling salt, and granulated sugar.
  4. Bring the brine to a simmer over medium heat, stirring until the salt and sugar are completely dissolved. Remove from heat and allow the brine to cool to room temperature.
  5. Pour the cooled brine over the packed cucumbers until they are completely submerged. Gently tap the jar on the counter to release trapped air bubbles.
  6. Seal the lid tightly and refrigerate for at least 24 hours, though 48 hours is recommended for peak flavor.