While you’re gathering and measuring and grinding and chopping all the goodness that goes into making these, let your cukes soak in a sink full of ice cold water. And be sure to snip off any little stem parts that are still attached (both ends). The stems are very bitter and can ruin an otherwise great batch of pickles.
Gather up all the ingredients you'll need...
2/3 tsp. whole coriander seeds
2/3 tsp. brown mustard seeds
4 whole allspice
2/3 tsp. crushed red pepper flakes
2/3 tsp. black pepper corns
1/2 tsp. dill seeds
3-4 Tbsp. dill weed
5-6 pieces broken dried bay leaf
8-12 cloves garlic
1/3 cup pickling salt
8 cups water
8-10 pickling cukes
The amount of salt, and the other ingredients, will, of course, depend on the size of your pickle jar. So all my measurements are based on my jar. You’ll need to adjust based on your jar. I used a 1/2 gallon PETE container.
Add the salt to the water and let it dissolve. Set it aside.
Grind up the dry ingredients, but don’t turn it to dust. You just want to release some of the flavors. I used a pepper grinder on coarse grind and it worked great.
Then, I poured it all into the water.
In the [blurry] pictures below, I made two batches, one in a bowl and the other in a PETE container. One, I poured the seasonings in the water, the other just on top of the cukes before pouring in the water. I'm sure you catch my drift...
Now they get to sit. Do not tighten the lid while the pickles are sitting. You want the natural airborne beasties to get into the jar and help the pickles start to ferment. Leave them at room temperature for at least 24 – 48 hours – and then screw that cap on tight and put them in the refrigerator. Oh, and be sure to put a little dish under the jar while fermenting. Some of the brine is guaranteed to spill out as the fermentation gets going; catching it in the dish is better than wiping it off the table!