Ingredients:

  • 2 lbs Kirby or Persian cucumbers, sliced into spears or coins
  • 4 cloves garlic, peeled and smashed
  • 4 sprigs fresh dill, roughly chopped
  • 2 cups distilled white vinegar
  • 2 cups filtered water
  • 3 tbsp Kosher salt
  • 1 tbsp mustard seeds
  • 1 tsp black peppercorns
  • 1/2 tsp red pepper flakes
  • 1 tsp coriander seeds

Instructions:

  1. Wash the cucumbers thoroughly. Slice them into spears, chips, or leave them whole if using mini-Persians.
  2. Divide the smashed garlic cloves, fresh dill sprigs, and the dry spice blend (mustard seeds, peppercorns, coriander, and red pepper flakes) evenly among the four jars.
  3. Pack the cucumbers tightly into the jars, leaving about 1/2 inch of headspace at the top.
  4. In a medium saucepan, combine the distilled white vinegar, filtered water, and Kosher salt. Bring to a simmer over high heat, stirring occasionally until the salt has completely dissolved.
  5. Remove the brine from heat immediately to avoid over-reducing.
  6. Carefully pour the hot brine over the cucumbers in each jar, ensuring they are completely submerged. Tap the jars gently on the counter to release any trapped air bubbles.
  7. Seal the lids tightly and let the jars sit at room temperature until they are no longer hot to the touch.
  8. Transfer jars to the refrigerator for at least 48 hours to allow the flavors to penetrate the core of the cucumber.