Ingredients:

  • 2 lbs Kirby or Persian cucumbers
  • 4 cloves garlic, smashed
  • 4 sprigs fresh dill
  • 1 tsp black peppercorns
  • 2 cups filtered water
  • 2 cups white distilled vinegar
  • 1/4 cup coarse kosher salt
  • 1 tbsp granulated sugar
  • 1 tsp coriander seeds
  • 1 bay leaf

Instructions:

  1. Scrub the cucumbers thoroughly under cold running water and slice off approximately 1/16th of an inch from the blossom end of each cucumber to remove softening enzymes.
  2. Combine filtered water, white vinegar, kosher salt, sugar, coriander seeds, and bay leaf in a saucepan. Bring to a simmer over medium heat, stirring until salt and sugar are dissolved.
  3. Remove the brine from heat and let it cool for 10 minutes to prevent overcooking the cucumbers.
  4. Divide the smashed garlic cloves, fresh dill sprigs, and peppercorns evenly between two quart-sized Mason jars.
  5. Pack the cucumbers tightly into the jars, ensuring they are snug but not crushed.
  6. Carefully pour the warm brine over the cucumbers, leaving about 1/2 inch of headspace at the top.
  7. Seal the jars tightly. Let them sit at room temperature for 2 hours, then transfer to the refrigerator to cure for 48 hours.