Ingredients:

  • 3 lbs Kirby or Persian cucumbers
  • 8 cloves garlic, smashed
  • 1 bunch fresh dill
  • 1 medium white onion, thinly sliced
  • 4 cups filtered water
  • 4 cups white distilled vinegar
  • 1/2 cup kosher salt
  • 2 tbsp whole black peppercorns
  • 1 tbsp coriander seeds
  • 2 bay leaves

Instructions:

  1. Scrub the cucumbers thoroughly under cold water using a vegetable brush.
  2. Slice off approximately 1/16th of an inch from the blossom end of each cucumber to prevent mushiness.
  3. Keep cucumbers whole if small, or slice into spears or thick rounds.
  4. In the bottom of each clean pint jar, layer 1-2 smashed garlic cloves, a few onion slices, a sprig of fresh dill, and a pinch of peppercorns and coriander seeds.
  5. Pack the cucumbers into the jars tightly without bruising them, then tuck one final sprig of dill into the top.
  6. Combine water, vinegar, kosher salt, coriander seeds, and bay leaves in a large pot and bring to a simmer over medium-high heat, stirring until salt is dissolved.
  7. Carefully pour the hot brine into each jar, leaving 1/2 inch of headspace.
  8. Wipe the rims clean, secure the lids, and let the jars cool and sit for 24 hours for flavor infusion.