Make sure your jar(s) are clean. Rinse and dry your cucumbers then slice them in half lengthwise. Slice each of the halves lengthwise again so that you have 4 spears per cucumbers. If your pickles are particularly fat, you can slice them in half one more time. Once you’ve cut all of your pickles, fill your quart jar(s) with the cucumber spears. Based on how many quart jars you fill, you’ll be able to scale the recipe above to the appropriate amount. So, for each quart jar, you’ll add 2 smashed garlic cloves, 3/4 tsp whole dill seed, and 1/2 tsp green coriander (or 1/4 tsp whole dried coriander seed) to the cucumber spears.

Time to make the brine! For each quart you filled, you’ll add 1 cup of distilled white vinegar, 1 cup of filtered water, 1 tbsp of sea salt, and 1 1/2 tsbp natural cane sugar to a large pot. Heat the brine mixture over medium heat, stirring gently to encourage the salt and sugar to dissolve. Allow the brine to come to a simmer for 2-3 minutes before you remove it from the heat. Carefully pour the brine into the jars, making sure it completely covers the pickles. Place the lid on the jars and allow the pickles to cool for at least an hour before you move them to the fridge.

I recommend allowing these to pickle for at least 48 hours before eating one but in my opinion they are best after a week.