5 kirby cucumbers or however many you can fit into your jar
1/2 teaspoon coriander seeds
1/2 teaspoon mustard seeds
1/2 teaspoon black peppercorns
few pieces of fresh dill
3 bay leaves
6 cloves garlic minced
1/4 cup sea salt
6 cups water
additional whole coriander seeds and peppercorns to add on top
Wash your cucumbers.
Dissolve your sea salt in the water.
Grind up all the dry ingredients (coriander, mustard seeds, peppercorns, 2 bay leaves). If you don’t have a mortar/pestle, throw it in a plastic bag and use a rolling pin to crush them.
Put the cucumbers in your jar.
Put the minced garlic in the jar, then ground up spices, then pour the salt water mixture on top. If you have any water left, disregard it.
Add a few pieces of fresh dill on top.
Add in your additional coriander seeds, peppercorns and bay leaf.
Make sure your cucumbers are completely covered in water and close the jar.
Put in the refrigerator. Let them sit for at least 4 days before eating.
This recipe is for a half gallon jar. Please make sure you are using this size as it's important for the salt to water ratio.For a crunchy pickle add 1/4 teaspoon Ball Pickle Crisp Granules at the end.