- 1 pound small cucumbers
- 4 cloves garlic
- 1 large handful fresh dill
- 1 tablespoon coriander seeds
- 1 tablespoon whole peppercorns
- 1 teaspoon crushed red pepper flakes
- 1 tablespoon sugar
- 1½ tablespoons kosher salt
- 1/3 cup white vinegar
- 2 tbsp cider vinegar
- 1 cup water
Wash two mason jars and lids in hot soapy water, rinse, and let air dry.
Quarter the cucumbers into four slices each, lengthwise. Peel garlic cloves and cut them in half.
In a spare mason jar or covered container, combine coriander seeds, whole peppercorns, sugar, kosher salt and vinegars. Tightly close the lid and shake vigorously until the sugar and salt dissolve. Add 1 cup water to the mixture.
In the two clean mason jars, tightly pack the garlic, dill, and cucumbers
Pour the brine mixture over the cucumbers. Tap the jars on the counter to release any air bubbles and top off the jar with extra water if cucumbers are exposed.
Place the lids on the jars and screw on the rings until they are tight. Leave the jars in the fridge for 24 hours before tasting.