Makes: 2 pints
Total Time: 10 minutes, plus 48 hours refrigeration
- 1½ pounds cucumbers, Persian
- 4 garlic cloves, peeled and smashed
- 2 teaspoons coriander, whole seeds
- 2 teaspoons dill seed
- 2 fresh dill fronds
- 1/2 teaspoon crushed red pepper flakes
- 1 cup apple cider vinegar
- 1 cup water
- 1½ teaspoons pickling salt, or Kosher salt
- 2 wide pint jars with lids, washed
- Wash the pickles and trim away the blossom end of the cucumber (this bit contains some enzymes that can contribute to wilty pickles).
- Choose your shape—whole pickles, spears, coins, sticks—it’s up to you!
- Divide the spices and garlic and place into each jar.
- Pack the cucumbers into the jar, trimming the ends if they stick out above ½ inch below the rim of the jar. Pack them tightly, but don’t squish or bruise them.
- Combine the vinegar, water, and salt in a saucepan, and bring to a boil.
- Turn off the heat and pour the brine over the cucumbers in the jars. Fill until the brine just covers the top of the cucumbers—do not let any stick out above the liquid.
- Screw the lids on tightly and let cool on the kitchen counter.
- When cool, put in the fridge and let chill for 2 days before opening. (Will keep in the refrigerator for up to a month.)
Pickling is a form of fermenting, so these dill pickles have a generous amount of wonderful gut-healing, digestion-aiding probiotics in them. Fermenting your own veggies at home contains much, much more beneficial bacteria than those found on the shelf in your grocery store. The commercial varieties are processed in a shortened manner that does not give the vegetables time to reach their full potential in terms of healthy cultures. So please, pickle away!