Ingredients:

  • 2 lbs Kirby or pickling cucumbers, sliced into spears
  • 8 cloves garlic, peeled and smashed
  • 6 whole Thai bird's eye chilies, slit lengthwise
  • 4 sprigs fresh dill, stems included
  • 2 tbsp coarse sea salt
  • 2 cups white distilled vinegar
  • 1 cup filtered water
  • 2 tbsp cane sugar
  • 1 tbsp pickling salt
  • 1 tbsp mustard seeds
  • 1 tsp black peppercorns
  • 1 tsp coriander seeds
  • 1/2 tsp red pepper flakes

Instructions:

  1. Slice the cucumbers into spears, place them in a large bowl, and toss with coarse sea salt. Let sit for 30 minutes to draw out moisture, then rinse thoroughly under cold water and pat dry.
  2. In a medium stainless steel saucepan, combine white distilled vinegar, water, cane sugar, pickling salt, mustard seeds, black peppercorns, coriander seeds, and red pepper flakes. Bring to a simmer over medium heat, stirring until salt and sugar are dissolved, then remove from heat immediately.
  3. Distribute the smashed garlic, slit Thai bird's eye chilies, and fresh dill evenly between two quart-sized glass Mason jars.
  4. Pack the cucumber spears tightly into the jars, leaving approximately 1/2 inch of headspace. Pour the hot brine over the cucumbers until fully submerged.
  5. Seal the lids tightly and allow jars to cool to room temperature before transferring to the refrigerator to chill for 24 hours.