Ingredients:

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

Instructions:

  1. Wash the cucumbers thoroughly and slice them into spears or thick rounds.
  2. In each Mason jar, place one smashed garlic clove, one sprig of fresh dill, and a grape leaf.
  3. Pack the sliced cucumbers tightly into the jars, leaving approximately 1/2 inch of headspace at the top.
  4. In a medium saucepan, combine distilled water, white vinegar, sea salt, sugar, coriander seeds, mustard seeds, and peppercorns.
  5. Bring the brine to a rolling boil over medium-high heat, then reduce heat and simmer for 2-3 minutes until salt and sugar are fully dissolved.
  6. Carefully pour the hot brine over the cucumbers in each jar, ensuring they are completely submerged.
  7. Seal the jars and refrigerate for 24 hours to allow flavors to penetrate and the cucumbers to cure.