These are the best pickles I've ever eaten. They are crisp and delicious, lightly sour, and full of flavor.

There is no vinegar in these. They are naturally pickled.

This is a rather large recipe. It can be easily divided. (Or multiplied, if you're really into pickles.)


~60 pickling cucumbers
1/2 cup kosher salt (Diamond*)
3 tablespoons coriander seed, lightly crushed
1 tablespoon whole black peppercorns
2 tablespoons red pepper flakes (can be omitted if you'd prefer a less spicy, more traditional flavour.)
2 tablespoons fresh dill
1 head garlic, peeled
2 gallons water

More water AND ice

Soak the cucumbers in ice water for several hours. You can cut off a millimetre or two from the flowering end of the cucumber. This isn't necessary, but it can help retard spoilage.

Mix the kosher salt and water, set aside.

Sanitize your pickling container--you can use bleach water, but I prefer to use Idaphor.** I like to use a 2 1/2 gallon plastic bucket (food safe). A lot of local bakeries will just give these away. You can also divide your pickles among several glass jars. (This is a more attractive method, but if you just want a big bucket full of pickles, use the bucket.)

Tightly pack the cucumbers into your container(s). Add the seeds, garlic, pepper, etc. Cover the cucumbers with the salt water.

Tightly seal the container(s). Place in a cool, but not cold place. (55-65F, 12-20C). If you're using glass jars, cover with a towel to protect from the light.

Let the pickles be for a week or two, then transfer to a refrigerator, and enjoy!

The brine will get cloudy. This is normal, and a sign that you have delicious pickles.

* Kosher salt varies in the amount per volume among brands.

** Idaphor can be purchased from any homebrewing suppiler