Ingredients:

  • 4 lbs pickling cucumbers
  • 8 cloves garlic, peeled and smashed
  • 4 bunches fresh dill
  • 4 cups white distilled vinegar
  • 4 cups filtered water
  • 6 tbsp sea salt
  • 1 tbsp mustard seeds
  • 1 tbsp black peppercorns
  • 1 tsp coriander seeds
  • 1 tsp sugar

Instructions:

  1. Wash the cucumbers thoroughly in cold water and slice them into thick spears or coins.
  2. Pack the cucumbers tightly into sterilized jars, alternating with smashed garlic cloves and sprigs of fresh dill.
  3. In a large pot, combine white vinegar, water, sea salt, mustard seeds, peppercorns, coriander, and sugar.
  4. Bring the brine mixture to a rolling boil over medium-high heat, stirring occasionally until the salt is fully dissolved.
  5. Carefully pour the hot brine over the cucumbers in the jars, leaving 1/2 inch of headspace.
  6. Use a slotted spoon to press the cucumbers down, ensuring they are completely submerged.
  7. Wipe jar rims clean, secure lids tightly, and let cool to room temperature for 2 hours.
  8. Transfer jars to the refrigerator and cure for at least 24 hours before eating.