30 pickling cucumbers8 cloves garlic1 tsp coriander seeds½ tsp yellow mustard seeds½ tsp brown mustard seeds1 tsp peppercorns½ tsp red pepper flakes5 bay leaves14 sprigs of dill½ cup 5% vinegar3 quarts of water¼ cup kosher salt
What kind of Cucumbers?
Skip the slicing cucumbers you buy for a salad. Pickling cucumbers are short, fat and have a thin skin. They will be labeled "pickling cucumbers"
You will need a large pickling crock with a lid or a very large jar.
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Assemble the ingredients and trim the ends of the cucumbers
Pack the cucumbers into the crock tightly
Add the garlic cloves, mustard seeds, coriander and fresh dill to the crock.
Pour the brine over the cucumbers
Place a fermentation weight, plate or bowl on top of the cucumbers to force the cucumbers under the brine
Ferment the Kosher Dill Barrel pickles in a cool area where the temperature stays about 65 to 70 degrees F. at all times.
After fermenting refrigerate and enjoy homemade pickles!