Ultimate Classic Kosher Dill Pickle (tiarastantrums)

1/4 c kosher salt
1 t sugar
1 T black peppercorns
1 T coriander seeds
1 T red pepper flakes
3 c white vinegar
3 c water
10 – 12 cucumbers
8 – 10 garlic cloves, smashed
10 dill sprigs

Combine the water, salt, sugar, peppercorns, coriander and red pepper flakes over high heat in a medium saucepan. Bring to a boil and remove from heat. Add the vinegar, stir to combine. Scrub cucumbers to remove any dirt. Remove any tails or pieces of stem and cut in half or quarters or really anyway you like. (Can do quarters, rounds slices and thin slices.) Be sure to sterilize your jars and prepare them for canning. Place 3 – 4 sprigs of dill in each jar, add a couple cloves of smashed garlic and stuff your cut cucumbers in tightly. Make sure your jar is full. Pour the hot brine among the jars, making sure to evenly distribute spices. Close all the jars with the lids snuggly. Place the filled jars in boiling water for 15 min and wait to here the lovely pop.

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