INGREDIENTS
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cucumbers
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2 cloves of garlic
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2 sprigs of fresh dill (the flowered heads of the dill taste the best for these pickles, so use them if you can get them)
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1/2 tsp coriander seeds
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1/4 tsp mustard seeds
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1/4 tsp whole peppercorns
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1/8 tsp red pepper flakes
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2 cups of water
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1 tablespoon sea salt
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optional ingredients:
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handful of fresh grape, raspberry, oak, blackberry or cherry leaves (these types of leaves supply tannins, which help keep the pickles crispy and crunchy)
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onion or a clean rock piece to weigh the cucumbers down and keep them submerged in the brine