Cooking Instructions
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Step 1
Combine the
Distilled White Vinegar (300 mL)
,
Kosher Salt (55 g)
, and
Granulated Sugar (25 g)
in a small non-reactive saucepan, such as stainless steel, glass or ceramic, over high heat. Whisk until the salt and sugar are dissolved. Transfer the liquid into a bowl and whisk in the
Water (480 mL)
. Refrigerate the brine until ready to use.
Step 2
Stuff the
Kirby Cucumbers (905 g)
and
Fresh Dill (16 sprigs)
into two clean wide-mouth 1-quart glass jars. Add the
Whole Coriander Seeds (10 g)
,
Mustard Seeds (2 g)
,
Garlic (6 cloves)
,
Crushed Red Pepper Flakes (as needed)
, and chilled brine into the jars, dividing evenly. If necessary, add a bit of cold water to the jars until the brine completely covers the cucumbers.
Step 3
Cover and refrigerate about 24 hours, then serve. Cucumbers will keep in the refrigerator for up to one month.
