Ingredients:

  • 1 tbsp whole mustard seeds
  • 1 tbsp whole coriander seeds
  • 1 tsp whole allspice berries
  • 1 tsp black peppercorns
  • 1/2 tsp red pepper flakes
  • 1/2 tsp ground ginger
  • 1 cinnamon stick
  • 2 bay leaves
  • 1/4 tsp whole cloves
  • 2 cups distilled white vinegar
  • 2 cups filtered water
  • 1/4 cup kosher salt
  • 2 tbsp granulated sugar
  • 2 lbs Kirby or Persian cucumbers, sliced into spears or rounds
  • 8 cloves garlic, smashed
  • 4 sprigs fresh dill

Instructions:

  1. Wash the cucumbers thoroughly in cold water and slice them into spears or rounds, removing the blossom end of each cucumber to maintain crunch.
  2. Pack the sliced cucumbers tightly into two wide-mouth glass jars, alternating with smashed garlic cloves and fresh dill sprigs.
  3. In a medium stainless steel saucepan, combine water, vinegar, salt, and sugar along with the mustard seeds, coriander seeds, allspice berries, black peppercorns, red pepper flakes, ground ginger, cinnamon stick, bay leaves, and cloves.
  4. Bring the brine to a simmer over medium-high heat, stirring until salt and sugar are completely dissolved, then remove from heat immediately.
  5. Carefully pour the hot brine over the packed cucumbers until completely submerged, tapping jars gently to release air bubbles.
  6. Seal lids tightly and let the jars sit at room temperature until they cool.
  7. Transfer the jars to the refrigerator and chill for at least 24 hours to allow flavors to fully penetrate.