Ingredients:

  • 2 lbs Kirby or Persian cucumbers, sliced into spears or rounds
  • 6 cloves garlic, smashed
  • 1/2 cup fresh dill, roughly chopped
  • 1 tsp red pepper flakes
  • 2 cups white vinegar
  • 1 cup filtered water
  • 2 tbsp coarse sea salt
  • 1 tbsp honey
  • 1 tbsp whole black peppercorns
  • 1 tbsp mustard seeds
  • 1 tsp coriander seeds

Instructions:

  1. Wash the cucumbers thoroughly and slice them into spears or 1/4-inch rounds.
  2. Divide the smashed garlic cloves, fresh dill, and red pepper flakes evenly among six glass mason jars, tucking them into the bottom and sides.
  3. Pack the cucumber slices tightly into the jars, leaving about 1/2 inch of headspace at the top.
  4. In a small saucepan, combine the vinegar, water, sea salt, honey, peppercorns, mustard seeds, and coriander seeds.
  5. Place the saucepan over medium heat and stir occasionally until the salt and honey have completely dissolved and the liquid just begins to simmer.
  6. Remove the brine from heat immediately to avoid over-boiling.
  7. Carefully pour the hot brine over the packed cucumbers in each jar, ensuring the vegetables are completely submerged.
  8. Tap the jars gently on the counter to release any trapped air bubbles and seal the lids.
  9. Refrigerate the jars for 24 hours to allow the flavors to develop and the crunch to set.