Author Adapted by Pam - For the Love of Cooking / Original by Dinner at the Zoo
Equipment
Large Glass Jar or 2 Small Glass Jars
Ingredients
1½cupswarm water
1½tbspkosher salt
3tbspwhite vinegar
3cupsbaby cucumbers
½cupfresh dill sprigs
1chile pepper, sliced in half lengthwise
4-5largecloves of garlic, smashed
1tspfresh black peppercorns
½tspcrushed red pepper flakes
½tspcoriander seeds
Instructions
Combine the warm water with the kosher salt and set it aside to allow the salt to completely dissolve and for the water to cool down. Once cooled, add the vinegar and mix well.
Gently stuff the baby cucumbers, dill sprigs, chile pepper halves, garlic cloves, black peppercorns, crushed red pepper flakes, and coriander together in one large glass jar or split them between two jars.
Pour the vinegar mixture into the jar(s) until completely full and the pickles are submerged. Seal with a lid and refrigerate for at least 24 hours before serving. Enjoy.