Best dill pickles you’ll ever sink your teeth into:
Makes about 24 spears (2-quart jar):
1-1/4 cups white vinegar
2tbs sugar
3tbs sea salt or kosher salt
2 cups cold water
3 cucumbers (about 8inch in length) cut into spears
14 to 16 dill sprigs
1tbsp minced garlic
1tsp mustard seeds
2tbs coriander seeds
1/4tsp red pepper flakes
Pour vinegar, sugar and salt in a small saucepan over high heat stir until dissolved. Place liquid in a bowl, add the cold water, set in refrigerator while filling jar. Lay jar on its side (I find it easier to fill this way) and lay some dill sprigs against the inside of jar place spears on top of it then place more sprigs atop the spears and continue process until all spears and sprigs are in the jar. Then add the garlic, mustard seeds, coriander seeds and pepper flakes. Remove liquid from the refrigerator and pour over pickles. These taste great the next day but I never wait that long. In 2 to 3 hours, I’m eating pickles.