The more fresh Dill, the better!
2 cups white vinegar
3 cups water
2 1/2 T. Kosher salt
3 T. Granulated Sugar
1 1/2 T. Coriander seeds
5-6 large cloves of garlic, sliced thin
1 1/2 t. Mustard seed
1/2 t. “Six Pepper Blend” (or crushed red pepper)
At least 1 cup of fresh dill, chopped finely
3 pounds of cucumber slices, about 1/8″ thick
Combine the vinegar, salt and sugar in a medium saucepan and heat over medium heat, stirring constantly, until the sugar and salt are completely dissolved. Remove from the heat and add the water, coriander, garlic, mustard seed and red pepper. Stir to combine and allow to stand until it reaches room temperature, stirring occasionally to blend ingredients well.
Meanwhile, stuff cucumber slices loosely into jars, (about 6 pints should do well) to about 3/4 inch from the top.
When the brine has cooled, add the dill and stir well to dampen the dill thoroughly and discourage it from floating as much. Using a canning funnel and a ladle, ladle the brine into the jars to within 1/4″ of the top. Do your best to evenly divide the spices and dill.
Wipe jar rims and seal using water bath method for 5 minutes or the pickles will keep for several weeks in the refrigerator.