Ingredients:

  • 1 lb Kirby or Persian cucumbers
  • 4 cloves garlic
  • 1/2 cup fresh dill
  • 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 1/4-inch rounds.
  2. Divide the sliced cucumbers, smashed garlic, and chopped dill evenly between the two pint jars, pressing down firmly with a slotted spoon to eliminate air pockets.
  3. In a small pot, combine the white vinegar, water, kosher salt, sugar, peppercorns, and coriander seeds.
  4. Bring the brine mixture to a gentle boil over medium heat.
  5. Pour the hot brine over the packed vegetables in the jars and seal tightly.
  6. Place jars in the refrigerator to chill for a minimum of 1 hour, or up to 24 hours for ideal flavor penetration.