Ingredients:

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

Instructions:

  1. Wash the cucumbers thoroughly. Slice the tips off both ends, removing approximately 1/8 inch from the blossom end to eliminate enzymes that cause softening. Slice into spears or 1/4-inch rounds.
  2. In a small saucepan, combine white distilled vinegar, filtered water, sea salt, and sugar. Place over medium heat and stir until salt and sugar are completely dissolved. Bring to a light simmer, then remove from heat immediately.
  3. Divide the smashed garlic cloves, fresh dill sprigs, coriander seeds, peppercorns, and mustard seeds evenly among four wide-mouth pint-sized glass jars.
  4. Tightly pack the cucumber slices into the jars, leaving about 1/2 inch of headspace at the top.
  5. Pour the warm brine over the cucumbers until completely submerged. Tap jars gently on the counter to remove air bubbles, seal tightly, and let cool at room temperature for 1 hour before refrigerating for at least 24 hours.