Directions: |
Directions:For this recipe, you will need a fine mesh colander and a 4-cup measuring cup or large bowl.
1. To make the brine, combine water and vinegar in a large pitcher. Add salt, coriander seed, mustard seed, red pepper flakes and black peppercorns. Stir until salt is dissolved. Set aside.
2. Wash cucumbers in water and trim 1/8 inch off of the blossom end or both ends. Slice each cucumber in half lengthwise.
3. Divide the dill seed and dried garlic evenly between two clean quart-sized jars. Fill jars with cucumber halves, fitting as many as you can into each jar - they may be snug.
4. Stir brine again to mix ingredients. Place a fine mesh colander over a large bowl or measuring cup. Pour brine through the colander, catching the brine solids in the colander. Do Not Discard!
Note: You will not be able to fit all the water in this measuring cup or in the 2 jars. The goal here is to save the brine solids and use them; you will be discarding the leftover vinegar and water mixture when finished.
5. Once all the solids have been removed from the brine, distribute them evenly between the jars. Using the brine liquid in the measuring cup, pour into the jars until the cucumbers are covered.
6. Your brine level should cover your cucumbers and reach the bottom of the jar neck where the twisting begins. The cucumbers will also release some liquid as they brine, so do not overfill the jar. Discard any remaining brine liquid.
7. Cover lightly with a lid perched on top but do not close and seal. Leave on the counter (out of direct sunlight) for 2-4 days or until the cucumbers taste like pickles throughout. (Depending on how hot the weather is, I may only leave them out for 1 day.)
8. Secure lids on jars and refrigerate for up to 6 months. |
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