Ingredients
1¼cupswhite vinegar,(5% acidity), distilled
3tbspkosher salt
2tbspsugar
2cupscold water
2lbkirby cucumbers,(about 6), cut into halves or spears
2tbspcoriander seeds
6largegarlic cloves,peeled and halved
1tspmustard seeds
¼tspred pepper flakes
16sprigsdill
Preparation
Combine the vinegar, salt and sugar in a small non-reactive saucepan (such as stainless steel, glass, ceramic or teflon) over high heat. Whisk until the salt and sugar are dissolved.
Transfer the liquid into a bowl and whisk in the cold water. Refrigerate brine until ready to use.
Stuff the cucumbers into two clean 1-quart jars. Add the coriander seeds, garlic cloves, mustard seeds, red pepper flakes, dill sprigs, and chilled brine into jars, dividing evenly.
If necessary, add a bit of cold water to the jars until the brine covers the cucumbers. Cover and refrigerate about 24 hours, then serve.
