Ingredients:

  • 1 lb Kirby or pickling cucumbers, sliced into spears or rounds
  • 4 cloves garlic, smashed
  • 3 sprigs fresh dill
  • 1 cup white distilled vinegar
  • 1 cup filtered water
  • 1 tbsp kosher salt
  • 1 tsp granulated sugar
  • 1 tbsp yellow mustard seeds
  • 1 tsp coriander seeds
  • 1 tsp dill seeds

Instructions:

  1. Wash the cucumbers thoroughly and slice them into spears or rounds.
  2. Pack the cucumber slices tightly into a 1-quart wide-mouth Mason jar.
  3. Tuck the smashed garlic cloves and fresh dill sprigs into the gaps between the cucumbers.
  4. In a small saucepan, combine water, vinegar, salt, sugar, mustard seeds, coriander seeds, and dill seeds.
  5. Bring the brine to a simmer over medium-high heat, stirring occasionally until the salt has completely dissolved.
  6. Carefully pour the simmering brine directly over the cucumbers until they are completely submerged.
  7. Gently tap the jar on the counter to remove any air bubbles and seal the lid tightly.
  8. Allow the jar to sit at room temperature until cooled, then transfer to the refrigerator to chill for a minimum of 24 hours.