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© Meredith Corporation. All rights reserved. Used with permission.
Pack cucumbers, onion, dill and garlic into two sterilized pint canning jars. Divide coriander seeds, peppercorns, celery seeds, mustard seeds and crushed red pepper (if using) evenly between the jars.
In a small saucepan, combine the water, vinegar, sugar and salt; bring to a boil. Divide hot mixture evenly between jars, pouring it slowly over the cucumber mixture. Secure lids and refrigerate overnight or for up to 1 week before serving.