Ingredients:

  • 3 lbs Kirby or Persian cucumbers, sliced into spears
  • 5 bunches fresh dill, stems included
  • 15 cloves garlic, smashed
  • 30g Thai bird's eye chilies, slit lengthwise
  • 2 cups white distilled vinegar
  • 2 cups filtered water
  • 3 tbsp coarse sea salt
  • 1 tbsp raw honey
  • 1 tbsp yellow mustard seeds
  • 1 tbsp black peppercorns
  • 1 tsp red pepper flakes
  • 1 tsp coriander seeds

Instructions:

  1. Wash the cucumbers thoroughly and slice them into spears, trimming the blossom end to preserve crunch.
  2. Pack sliced cucumbers tightly into five sterilized pint jars, layering them with smashed garlic cloves, fresh dill fronds, and slit chilies.
  3. In a medium saucepan, combine filtered water, white vinegar, sea salt, and honey.
  4. Bring the brine to a rolling boil over medium-high heat, stirring until salt and honey are fully dissolved.
  5. Stir in the mustard seeds, peppercorns, red pepper flakes, and coriander seeds, then remove from heat immediately.
  6. Carefully pour the hot brine over the packed cucumbers, leaving 1/2 inch of headspace at the top of each jar.
  7. Tap jars gently to release air bubbles and seal lids tightly.
  8. Allow jars to cool to room temperature, then refrigerate for a minimum of 24 hours to allow flavor infusion.