- 1¼ pounds Kirby or pickling cucumbers
- 1 teaspoon whole coriander seeds
- 1 teaspoon whole yellow mustard seeds
- 1 teaspoon whole black peppercorns
- 3 large garlic cloves, thinly sliced
- 8 dill sprigs, thick stems trimmed
- 2 bay leaves, preferably Turkish
- 1½ tablespoons kosher salt
- 3/4 cup distilled white vinegar
- 3/4 cup water
This flavorful, vinegar-brined pickle recipe is super quick and easy. All the cucumbers need is an overnight soak in the fridge to turn into crunchy, garlicky pickle spears. The longer they sit in the fridge, the more flavorful they become.
Technique tip: Look for uniformly sized Kirby or pickling cucumbers. Soaking cucumbers in ice water before brining makes them especially crunchy.
Swap Option: Use 1 ½ tablespoons pickling spice in place of coriander, mustard, peppercorns and bay leaves for even easier prep. Use tarragon, sliced shallots and white wine vinegar in place of dill, garlic, and distilled vinegar.
Trim both ends of the cucumbers, then cut them into spears. Transfer to a bowl of ice water and let soak for 10 minutes.2.
Meanwhile, combine the coriander seeds, mustard seeds and peppercorns in a small bowl. Add half of the spice mixture, garlic and dill to a quart-sized jar.3.
Drain the cucumber spears and tightly pack them into the jar. Add the remaining spice mixture, garlic slices and dill. Tuck the bay leaves into the jar.4.
In a small saucepan, combine the salt, vinegar and water, and bring to a boil. Carefully pour the brine into the jar, cover and let cool to room temperature. Refrigerate overnight.5.
Pickles will keep in the refrigerator for up to two months.