2Tablespoonsof a combination of peppercorns, coriander seeds, and mustard seeds
For the pickles:
2poundsKirby cucumbers, quartered*
1/2largebunch dill sprigs, coarsely chopped, stems included
1pinchdried red pepper flakes
2clovesgarlic, peeled, crushed
2one-quartcanning jars with lids
For the brine
Place both vinegars in a medium to large saucepan.
Add sea salt, sugar and spices (combination of peppercorns, coriander, mustard seeds) and dill seeds, along with 2 cups of water. Bring to a boil.
For the pickles
Between the jars, evenly divide the cucumbers (quartered), chopped dill bunches, red pepper flakes, crushed garlic cloves, 2 teaspoons peppercorns and caraway seeds.
Pour the hot brine into jars (evenly divided).
Cover. Let cool and chill.**
* I had a hard time finding the Kirby cucumbers. It may have been the time of year. I used Persian cucumbers that are readily available at most supermarkets and they couldn't have been better. I would, however, like to find the Kirbys and try them out!**Although the recipe said to cover the jars once the hot brine is poured over the cucumbers, that made me nervous, so I just set the lid over the jar and when at room temperature, I twisted on the lid and set it in the refrigerator...counting down the hour to devour! Hey...that rhymed! Enjoy!
Gr8 Do Ahead Tip:
Cucumbers can be pickled 2 months ahead. Keep chilled.