Homemade Dill Pickles

• 4 Kirby cucumbers
• 3/4 cup plus 2 tablespoons distilled white vinegar
• 1/4 cup packed coarsely chopped fresh dill
• 2 tablespoons sugar
• 3 cloves garlic, coarsely chopped
• 1 tablespoon kosher salt
• 3/4 teaspoon dill seeds
• 1 teaspoon whole mustard seeds
• 1 teaspoon coriander seeds

1. Slice the cucumbers into 1/4-inch-thick slices.
2. Put the cucumber slices in a medium bowl that has a fitted lid or in another lidded container that is large enough to hold them.
3. Combine 1 cup water, the vinegar, chopped dill, sugar, garlic, salt, dill seeds, mustard seeds, and coriander seeds in a small nonreactive saucepan and bring to a boil over high heat.
4. Cook until the sugar and salt dissolve, about 2 minutes.
5. Remove from the heat and let cool to room temperature.
6. Pour the mixture over the cucumbers, cover, and refrigerate for at least 24 hours or up to 1 week, stirring the mixture at least once during this time.
7. Drain before serving, discarding the liquid and aromatics.

cucumbers, white vinegar, fresh dill, sugar, garlic, kosher salt, dill seeds, whole mustard seeds, coriander seeds

Taken from www.epicurious.com/recipes/food/views/homemade-dill-pickles-376025 (may not work)