Ingredients:
Pickling Cucumbers
4 Cloves Garlic
3 Cups Water
¼ Cup Kosher Salt
1 gram Coriander seeds
½ gram dill seeds
3 sprigs of fresh dill and/or 1 tsp dried dill
The number of cucumbers you will need will depend on the exact container you use and the size of the cucumbers. We generally find quart size Chinese soup containers or full pint mason jars suitable. An ideal cucumber size is about 3”, although you may end up with different sizes in your batch.
Start out by slicing your cucumbers into spears. Afterwards, you will want to slice your garlic thin and then cut the slices in half once. When you are close to being done, add your water, kosher salt, coriander, and dill seed to a pot and bring to a boil. Place your cucumber spears, sliced garlic and fresh or dried dill in your container. Once the contents of your pot reach a boil, add them to the container as well. Set the container aside until it cools, then refrigerate. Allow 2 days or more for best flavor. It’s as easy as that. In just minutes you can have all the exceptional pickles you could want.
Feel free to adjust the garlic and salt to your taste. You may also substitute more of either dill seed or coriander seed if you do not have both. It is also worth noting that you will tend to have a bit more brine than you will use in one container of pickles, so you can always carry it over to the next container. After you eat the pickles from one container, you can reuse the brine many times for later batches.
Pickling Cucumbers
4 Cloves Garlic
3 Cups Water
¼ Cup Kosher Salt
1 gram Coriander seeds
½ gram dill seeds
3 sprigs of fresh dill and/or 1 tsp dried dill
The number of cucumbers you will need will depend on the exact container you use and the size of the cucumbers. We generally find quart size Chinese soup containers or full pint mason jars suitable. An ideal cucumber size is about 3”, although you may end up with different sizes in your batch.
Start out by slicing your cucumbers into spears. Afterwards, you will want to slice your garlic thin and then cut the slices in half once. When you are close to being done, add your water, kosher salt, coriander, and dill seed to a pot and bring to a boil. Place your cucumber spears, sliced garlic and fresh or dried dill in your container. Once the contents of your pot reach a boil, add them to the container as well. Set the container aside until it cools, then refrigerate. Allow 2 days or more for best flavor. It’s as easy as that. In just minutes you can have all the exceptional pickles you could want.
Feel free to adjust the garlic and salt to your taste. You may also substitute more of either dill seed or coriander seed if you do not have both. It is also worth noting that you will tend to have a bit more brine than you will use in one container of pickles, so you can always carry it over to the next container. After you eat the pickles from one container, you can reuse the brine many times for later batches.
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