Ingredients:

  • 2 lbs Kirby or Persian cucumbers
  • 1 tbsp Kosher salt (non-iodized) for pre-salting
  • 1 cup white distilled vinegar (5% acidity)
  • 1 cup filtered water
  • 1 tbsp Kosher salt (non-iodized) for brine
  • 1 tsp granulated sugar
  • 4 cloves garlic, smashed
  • 4 sprigs fresh dill
  • 1 tsp mustard seeds
  • 1 tsp black peppercorns
  • ½ tsp coriander seeds

Instructions:

  1. Scrub cucumbers clean. Slice off approximately 1/16th of an inch from the blossom end of each cucumber to remove softening enzymes.
  2. Cut cucumbers into spears or thick coins.
  3. Toss cucumbers with 1 tbsp (15g) of salt in a colander for 30 minutes to draw out excess water; rinse and pat dry.
  4. In a small saucepan, combine water, vinegar, salt, and sugar.
  5. Bring the mixture to a simmer over medium heat, stirring until the salt and sugar are completely dissolved.
  6. Remove the brine from heat immediately to prevent the vinegar from reducing.
  7. Divide the smashed garlic, fresh dill sprigs, mustard seeds, peppercorns, and coriander seeds evenly between two 1-qt glass mason jars.
  8. Pack the cucumber spears vertically into the jars, leaving about ½ inch of headspace, pressing down firmly.
  9. Pour the hot brine over the cucumbers until they are completely covered.
  10. Wipe the rims, seal with lids, and let the jars sit at room temperature until cool.
  11. Place in the refrigerator for at least 24 hours before serving.