Pickled Cucumbers
Extra Cucumbers? Save this!
1¼ cups distilled white vinegar (5% acidity)
3 tablespoons kosher salt
2 tablespoons sugar
2 cups cold water
about 3 cucumbers depending on size
2 tablespoons coriander seeds
6 large garlic cloves, peeled and halved
1 teaspoon mustard seeds
¼ teaspoon red pepper flakes
16 dill sprigs
INSTRUCTIONS
Combine the vinegar, salt and sugar in a saucepan Whisk until the salt and sugar are dissolved. Remove from heat, whisk in the cold water. Refrigerate brine until ready to use (I wanted to use mine right then so I put it in the fridge for about 30 minutes while I did a cleaning blitz on the house).
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. The pickles will keep in the refrigerator for up to one month.
