Ingredients:

  • 2 lbs Kirby or Persian cucumbers, sliced into 1/4-inch rounds
  • 8 cloves garlic, smashed
  • 1/2 cup fresh dill, roughly chopped
  • 1 tbsp kosher salt (for pre-treating)
  • 1 cup white distilled vinegar
  • 1 cup filtered water
  • 2 tbsp kosher salt
  • 1 tbsp granulated sugar
  • 1 tsp black peppercorns
  • 1 tsp coriander seeds

Instructions:

  1. Slice the cucumbers into uniform rounds.
  2. Place cucumbers in a colander and toss with 1 tbsp of kosher salt. Let sit for 30 minutes to draw out moisture, then rinse quickly with cold water and pat dry.
  3. Combine vinegar, water, salt, sugar, peppercorns, and coriander seeds in a saucepan.
  4. Bring to a simmer over medium heat, stirring occasionally until salt and sugar are dissolved. Remove from heat immediately.
  5. Divide the smashed garlic and fresh dill evenly between two Mason jars.
  6. Pack the prepared cucumber slices tightly into the jars, leaving about 1/2 inch of headspace.
  7. Pour the hot brine over the cucumbers until they are fully submerged. Tap jars gently on the counter to release air bubbles.
  8. Let the jars cool on the counter for 30 minutes, then seal with lids and refrigerate for at least 24 hours before eating.