Ingredients:

  • 3 lbs Kirby or Persian cucumbers, sliced into spears
  • 6 cloves garlic, smashed
  • 4 sprigs fresh dill, stems included
  • 2 cups filtered water
  • 2 cups white distilled vinegar
  • 3 tbsp Kosher salt
  • 1 tbsp cane sugar
  • 1 tbsp whole black peppercorns
  • 1 tsp mustard seeds
  • 1 tsp coriander seeds

Instructions:

  1. Wash the cucumbers thoroughly in cold water. Slice each cucumber lengthwise into quarters to create spears, ensuring a thin sliver is removed from the blossom end of each cucumber to prevent softening.
  2. In a medium stainless steel saucepan, combine the filtered water, white vinegar, Kosher salt, sugar, peppercorns, mustard seeds, and coriander seeds. Bring the mixture to a rolling boil over medium-high heat, stirring until the salt and sugar are completely dissolved. Remove from heat and let sit for 5 minutes.
  3. Divide the smashed garlic cloves and fresh dill sprigs evenly between two wide-mouth quart-sized Mason jars. Pack the cucumber spears tightly into the jars vertically, wedging them firmly so they do not float.
  4. Pour the brine over the cucumbers, ensuring they are fully submerged. Seal the jars with lids and refrigerate for 48 hours to allow the acid infusion and pectin stabilization.