Garlicky dill pickles (no sugar, extra sour)

Yields: 1 quart jar (or 2 pint jars)

Ingredients

• 1 1/2 lb pickling or Persian cucumbers
• 358 g white vinegar (5% acidity)
• 237 g water
• 24 g kosher salt (2 tbsp Diamond Crystal; about 30 g if using Morton)
• 4 garlic cloves, smashed and roughly chopped
• 4 fresh dill (heads and/or fronds)
• 1 tbsp black peppercorns
• 1 tbsp mustard seeds
• 1 tsp red pepper flakes
• 1 tsp coriander seeds

Directions

1. Wash the cucumbers well and trim off the blossom ends (this end has enzymes that can make pickles soft). Cut into spears, chips, or leave whole depending on your jar size and preference.
2. In a saucepan, combine the vinegar, water, and salt. Bring to a boil, stirring until the salt fully dissolves, then remove from heat. This brine is deliberately vinegar-heavy with no sugar for max sourness. ⏱ 3m
3. Into a clean quart jar (or two pint jars), layer in the garlic, dill, black peppercorns, mustard seeds, red pepper flakes, and coriander seeds. Pack the cucumbers in tightly on top of the aromatics, standing spears upright if using a tall jar.
4. Pour the hot brine over the cucumbers until fully submerged, leaving about 1/2 inch headspace. Tap the jar gently to release air bubbles. Let cool uncovered on the counter for 20-30 minutes, then seal with a lid. ⏱ 30m
5. Refrigerate for at least 48 hours before eating — this is when the garlic and dill really punch through. Flavor keeps building for about a week. Keep refrigerated and eat within 1-2 months.