Ingredients:

  • 1.5 lbs Kirby or Persian cucumbers
  • 8 garlic cloves, smashed
  • 1 bunch fresh dill
  • 3 cups distilled water
  • 1 cup white distilled vinegar (5% acidity)
  • 2.5 tbsp pickling salt
  • 1 tbsp mustard seeds
  • 1 tsp peppercorns
  • 0.5 tsp coriander seeds
  • 0.5 tsp dill seeds
  • 0.25 tsp red pepper flakes

Instructions:

  1. Wash cucumbers in ice-cold water to firm the skin. Trim exactly 1/16th of an inch off the blossom end to remove softening enzymes.
  2. Slice the cucumbers into spears or thick chips. Pack them into the jars as tightly as possible without crushing them.
  3. Prepare two clean quart jars. Divide the 8 garlic cloves (smashed), 1 tbsp mustard seeds, 1 tsp peppercorns, 0.5 tsp coriander seeds, 0.5 tsp dill seeds, and 0.25 tsp red pepper flakes between the two clean quart jars.
  4. In a large glass pitcher, whisk together the distilled water, white vinegar, and pickling salt until the salt is completely dissolved.
  5. Pour the brine over the cucumbers until fully submerged.
  6. Seal the lids tightly and refrigerate immediately. Let them sit for 5 days until the bright green fades to a dull olive.