Ingredients:

  • 3 lbs Kirby or Persian cucumbers
  • 6 cloves garlic, smashed
  • 1 cup fresh dill, roughly chopped
  • 1 medium white onion, thinly sliced
  • 2 cups white distilled vinegar
  • 1 cup apple cider vinegar
  • 3 cups filtered water
  • 1/2 cup pickling salt
  • 2 tbsp cane sugar
  • 1 tbsp mustard seeds
  • 1 tbsp black peppercorns
  • 1 tsp coriander seeds
  • 1 tsp red pepper flakes

Instructions:

  1. Wash cucumbers thoroughly in cold water. Slice off exactly 1/16th of an inch from the blossom end of each cucumber to remove enzymes that cause softening. Leave whole or slice into 1/4 inch rounds.
  2. Distribute the smashed garlic cloves, fresh dill, and sliced onions evenly across the bottom of 5 prepared pint mason jars. Pack the cucumbers tightly into the jars, leaving 1/2 inch of headspace.
  3. In a medium pot, combine white distilled vinegar, apple cider vinegar, filtered water, pickling salt, cane sugar, mustard seeds, black peppercorns, coriander seeds, and red pepper flakes. Bring to a rolling boil over medium-high heat, stirring until salt and sugar are dissolved.
  4. Carefully pour the hot brine over the cucumbers in the jars, ensuring they are completely submerged. Seal the jars tightly with lids.
  5. Allow the pickles to cool to room temperature, then refrigerate for a minimum of 24 hours before serving to allow flavors to penetrate and the crunch to set.