Ingredients
Version 1
5 pickling cukes
1/3 tsp. whole coriander seeds
1 whole allspice
1/3 tsp. crushed red pepper flakes
1/3 tsp. black pepper corns
1 Tbsp. dill weed
1 piece broken dried bay leaf
3 cloves garlic
Version 2
5 cukes
3 cloves of gralic
1 t dill
Version 3
5 cukes
4 cloves of garlic
1 T crushed black pepper corns
1 T coriander seeds
2 T dill weed
Version 4.0
3 cloves of garlic
1.5 t of black pepper corns
1.5 t of coriander
2.5 of dill weed
Version 5.0
3 cloves of garlic
2 t of black pepper corns
2 t of coriander
2.5 of dill weed
Water ratio used for both 1 T pickling salt to 4.2 cups of water.
Preparation
Dissolve salt in boiling water
Wash cukes and put them in the jar.
Combine spices in a ziplock bag and crush with a hammer. Not to fine, just to break them up. Add to container, add cukes, cover with brine. Loosely cover with lid. When at room temperature move to fridge for 2-3 days.
