Dill Pickles

1.In a saucepan, combine the water, vinegar, kosher salt, and sugar. Bring to a boil, stirring until the salt and sugar are dissolved. Remove from heat and let cool completely.

2.Meanwhile, wash the pickling cucumbers thoroughly and trim off both ends. Cut into spears or slices, depending on your preference.

3.In each jar, place a few smashed garlic cloves, a couple of sprigs of fresh dill, black peppercorns, mustard seeds, coriander seeds, and red pepper flakes (optional).

4.Pack the jars tightly with the cucumbers, leaving about 1/2 inch headspace at the top.

5.Pour the cooled brine over the cucumbers, making sure they are completely submerged. If needed, use a clean weight (such as a small glass or ceramic dish) to keep the cucumbers submerged.

6.Cover the jars with lids and refrigerate for at least 24 hours before enjoying. The longer they sit, the more flavorful they will become. Store in the refrigerator for up to 1 month.