Ingredients:

  • 1.5 lbs Kirby or Persian cucumbers, sliced into 1/8-inch coins
  • 6 cloves garlic, smashed
  • 4 sprigs fresh dill
  • 2 cups white distilled vinegar
  • 1 cup water
  • 2 tbsp sea salt
  • 2 tbsp granulated sugar
  • 2 tsp whole coriander seeds
  • 1 tsp mustard seeds
  • 1/2 tsp red pepper flakes

Instructions:

  1. Slice the cucumbers into uniform 1/8-inch coins using a mandolin or sharp chef's knife.
  2. Divide the smashed garlic cloves, fresh dill sprigs, and coriander seeds evenly between two clean quart-sized Mason jars.
  3. Pack the cucumber slices tightly into the jars, pressing down firmly to minimize air gaps.
  4. Combine the white distilled vinegar, water, sea salt, and granulated sugar in a small stainless steel saucepan over medium heat.
  5. Stir occasionally until the sugar and salt have completely dissolved and the liquid reaches a gentle simmer, then remove from heat immediately.
  6. Carefully pour the hot brine over the cucumbers, ensuring they are fully submerged. Top off with cold water if necessary.
  7. Seal the lids tightly and let the jars sit on the counter until they reach room temperature.
  8. Transfer the jars to the refrigerator and chill for 24 hours before serving.