Easy and Delicious Dill Pickles

32 pickling cucumbers or garden-fresh small,unwaxed cucumbers, approximately 2 pounds
1 cup fresh dill weed. preferably flowering dill with stems
2 cups cider vinegar
1 1/2 cups water
1/3 cup sugar
2 tablespoons salt
1 teaspoon mustard seed
1 teaspoon coriander seeds
1 teaspoon black peppercorns
5 cloves garlic, thinly sliced
3 bay leaves, torn in half
1/2 teaspoon red pepper flakes or to taste

Wash cucumbers, pat dry and slice in half lengthwise. Place pickles into clean glass jars interspersed with dill sprigs.
In a medium saucepan on medium high heat, combine remaining ingredients, stir well and bring to a boil.
Pour brine over the cucumbers in the jars. Allow to cool completely, uncovered.
Cover jars and refrigerate for at least 4 days before eating. Refrigerated pickles keep for up to 6 weeks.

Nutrition Information