Simply the best! My summer isn't complete without these pickles (no, I'm not exaggerating). I do not know the exact nutrition or sodium content, but the calories are very low (<10 calories/spear). Enjoy!
Ingredients
1 quart wide mouth mason jar with lid
4 pickling cucumbers ("cukes")
3-4 cloves garlic
8 sprigs fresh dill
1 Tbsp coriander seeds
1 Tbsp sugar
1½ Tbsp kosher salt
⅔ cup white vinegar
1 cup water + more, as needed
Instructions
Quarter the cucumbers into four slices each, lengthwise, or cut into ¼-inch chips. Cut the garlic cloves in quarters.
In an extra mason jar or covered container, combine coriander seeds, sugar, kosher salt and vinegar. Tightly close the lid and shake vigorously until the sugar and salt dissolve. Add 1 cup water to the mixture.
In the clean mason jar, tightly pack the sliced cucumbers, sliced garlic, and sprigs of fresh dill.
Pour the brine mixture over the cucumbers. Tap the jar on the counter to release any air bubbles and top off the jar with extra water if any cucumbers are exposed.
Place the lid on the jar and screw on the ring until it is tight. Leave the jar in the fridge for at least 24 hours before tasting (best after at least 1-2 weeks, however). The pickles last up to 12 months refrigerated.