Torshi Khiar

• 2 pounds small pickling cucumbers
• 4 cloves garlic, peeled
• A few celery leaves or a few sprigs of fresh dill or 1 teaspoon dill seed
• 3 or 4 black peppercorns
• 3 or 4 whole coriander seeds
• 4 cups water
• 1/2 cup white-wine vinegar
• 3 tablespoons salt

1. Scrub the cucumbers well and pack them in a 2-quart glass jar with the whole garlic cloves, celery leaves, sprigs of dill, or dill seed, peppercorns, and coriander seeds distributed at regular intervals.
2. Bring the water and vinegar to the boil with the salt and pour over the vegetables.
3. Close the jar tightly with a glass top if possible, and leave in a warm place to soften and mellow.
4. The pickle should be ready in 10 days.
5. It will not keep for longer than about 6 weeks unless stored in the refrigerator.

cucumbers, garlic, celery, black peppercorns, coriander seeds, water, whitewine vinegar, salt

Taken from www.epicurious.com/recipes/food/views/torshi-khiar-373627 (may not work)