Ingredients:

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

Instructions:

  1. Wash the cucumbers thoroughly. Slice off 1/16th of an inch from the blossom end of each cucumber to remove enzymes. Cut them into spears or rounds.
  2. Divide the smashed garlic and fresh dill evenly between two 1-quart wide-mouth glass canning jars.
  3. Combine the white vinegar, water, kosher salt, and sugar in a medium saucepan. Stir in the mustard seeds, peppercorns, coriander, and red pepper flakes.
  4. Bring the brine mixture to a rolling boil over medium-high heat, stirring until the salt and sugar are completely dissolved.
  5. Pack the cucumber spears tightly into the jars, ensuring they are snug but not crushed.
  6. Carefully pour the boiling brine over the cucumbers, leaving about 1/2 inch of headspace at the top.
  7. Tap the jars gently on the counter to release any trapped air bubbles. Seal with lids and let cool to room temperature before refrigerating for 24 hours.