intended for a 3L jar
- 3 pounds pickling cucumbers, such as Kirby, scrubbed
- 6 cups water
- 1/2 cup distilled white vinegar + enough to top off jar (usually ~1/4 cup)
- 1/4 cup coarse kosher salt
- 1/2 - 1 head of garlic (smashed whole cloves)
- 1 bunch fresh dill
- 1 Tbsp brown or yellow mustard seeds
- 1 Tbsp black peppercorn
- 1 Tbsp cumin seeds
- 1 bay leaf
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Chill the cucumbers in the fridge for at least 30 minutes and up to overnight.
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Combine water, vinegar, and salt in a medium saucepan and bring to a boil. Cook, stirring occasionally, until salt has dissolved, about 3-5 minutes. Remove from heat and allow the mixture to cool to room temperature.
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(optional) Toast the peppercorn, mustard seeds, and cumin seeds in a shallow pan over low heat for 5-10 minutes.
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De-stem the dill and use half to line the bottom of the jar. Add the garlic, peppercorn, mustard seeds, and cumin seeds. Add the cucumbers. Add the bay leaf. Add the water/vinegar/salt mixture. If there is room left add more vinegar until cucumbers are completely submerged. Seal.
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Let stand at room temperature for 3 days. Burp and flip upside down and back once a day if you desire. After 3 days move to refrigerator for up to one week. They are edible after the initial 3 days but flavor will intensify after 2-3 more days.