It's been a few months since I've made these, but This loves them. These are an easy dill pickle suitable for the modern age. Instead of canning them, you store them in the refrigerator, which means you're not making them in large batches. I have successfully made these with large cucumbers sliced into wedges and with whole cocktail cucumbers, and it works equally well either way.
You can use a pickling spice mix instead of the listed herbs and spices, but you'll end up with something just like what you would buy in the store. I recommend the listed herbs and spices as the best option.
Recipe source: Once Upon a Chef.
Ingredients:
1 1/4 cups distilled white vinegar
3 tbsp kosher salt
2 tbsp white sugar
2 cups cold water
1 3/4 to 2 lbs cucumbers prepped (stems cut off, cut into wedges if wanted)
2 tbsp coriander seeds
6 large garlic cloves, peeled and halved
1 tsp mustard seeds
1/4 tsp red pepper flakes
16 sprigs fresh dill weed
Combine the vinegar, salt, and sugar in a small, nonreactive saucepan, and heat while whisking until salt and sugar are both dissolved. Take off heat and add cold water, the refrigerate until needed. Divide the remaining ingredients between two clean quart jars (or one two quart jar) and cover with the brine. Fill to the top with cold water if needed, then close the jars and store in the refrigerator for 24 hours to one month.
