Ingredients:

  • 2 lbs Kirby or Persian cucumbers, sliced into spears or rounds
  • 4 cloves garlic, smashed
  • 4 sprigs fresh dill, divided
  • 1 cup distilled white vinegar
  • 1 cup filtered water
  • 2 tbsp kosher salt
  • 1 tbsp granulated sugar
  • 1 tsp black peppercorns
  • 1 tsp yellow mustard seeds
  • 1/2 tsp red pepper flakes
  • 1 tsp coriander seeds

Instructions:

  1. Wash cucumbers thoroughly to remove any surface wax and slice them into 1/4-inch rounds or vertical spears.
  2. Divide the smashed garlic cloves and fresh dill sprigs evenly among the 4 jars, placing them at the bottom.
  3. Combine water, white vinegar, kosher salt, and sugar in a saucepan over medium-high heat. Stir constantly until the salt and sugar have completely dissolved.
  4. Once the mixture reaches a simmer, remove from heat immediately.
  5. Distribute the peppercorns, mustard seeds, coriander, and red pepper flakes evenly into the jars.
  6. Pack the sliced cucumbers tightly into the jars, leaving about 1/2 inch of headspace, and pour the hot brine over them.
  7. Seal the jars and refrigerate for 24 to 48 hours before serving.