Ingredients
Scale
- 6-8 small cucumbers (Kirby cucumbers work best)
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons kosher salt
- 1 tablespoon sugar
- 4 cloves garlic, peeled and smashed
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- 1 teaspoon coriander seeds
- 1/2 teaspoon red pepper flakes (optional, for a bit of heat)
- Fresh dill sprigs (about 4-6)
Instructions
- Wash the cucumbers thoroughly. Cut off the blossom end of each cucumber (about 1/4 inch) as it contains enzymes that can cause the pickles to become soft. Slice the cucumbers into spears or rounds, depending on your preference.
- In a medium saucepan, combine the vinegar, water, kosher salt, and sugar. Heat the mixture over medium heat, stirring until the salt and sugar have dissolved completely. Remove from heat and let the brine cool to room temperature.
- Place the smashed garlic cloves, mustard seeds, black peppercorns, coriander seeds, and red pepper flakes (if using) into the bottom of the jar. Add a few sprigs of fresh dill. Pack the cucumber slices tightly into the jar. Tuck additional sprigs of dill between the cucumbers.
- Pour the cooled brine over the cucumbers in the jar, ensuring that all the cucumbers are fully submerged. You may need to press them down slightly to fit them all in and keep them under the liquid.
- Seal the jar with the lid and place it in the refrigerator. Let the pickles sit for at least 24 hours before tasting, although they will develop more flavor if left for a few days.
- Prep Time: 20 minutes
- Cook Time: 5 minutes