Perfect Dill Pickles

By Kielian Baird

Serving Size: 10-12 

Ingredients:

1. 8 pickling cucumbers 

2. 3 cups water 

3. 1 ½ cups white vinegar 

4. 1 ½ tablespoons kosher salt 

5. 1 teaspoon sugar 

6. 1 bunch of fresh dill, separated from thick stems  

7. 1 head of garlic, smashed  

8. 1 tablespoon of mixed peppercorns 

9. 1 tablespoon of coriander seeds 

Instructions:

1. Wash the cucumbers very well. Depending on personal preference, cut them into spears or slices, about a ¼ inch thick. Sanitize the mason jars by running through the dishwasher.

2. In a medium pot, combine the water, vinegar, sugar, and salt. Bring to a boil and stir until the salt and sugar are dissolved. Remove from heat and allow to cool to room temperature. 

3. Add the sliced cucumbers into the jar. Stuff the dill, garlic, peppercorns, and coriander along with the cucumbers. Pour over the cooled brine to fill the jar and cover the cucumbers. Close the lids tight and store in the fridge for at least one week. The flavor develops the longer they sit. So after one week, the flavor has really soaked into the cucumbers. These will last in the fridge for 4-6 weeks after the initial brining week.