Adapted from Brooklyn Farm Girl
Half Sour Pickles(makes 2 quarts)
Enough kirby cucumbers to squeeze into two quart jars
1/2 tsp coriander seeds (I didn't have these, but did have cilantro going to seed in the herb garden - so my coriander seeds were rather "green")1/2 tsp mustard seeds
1/2 tsp black peppercorns
Fistful of dill (I had heads - large ones. I used one per jar)3 bay leaves
6 cloves of garlic minced
1/4 cup sea salt
6 cups water
Additional whole coriander seeds and peppercorns to add on top
(Ball's Pickle Crisp Granules if you have them)
Wash your cukes and squeeze them into the jars. Dissolve salt in water. Grind the dry spices in a mortar and pestle (or put them in a plastic zip bag and use your rolling pin on them). Put the minced garlic in your jars, then the ground spices, then pour the salt water mixture over top. Push in your dill and sprinkle additional whole spices on top. (If you're using the Pickle Crisp, now's the time to sprinkle 1/4 tsp on top of each jar.) Make sure your cukes are completely covered in water and then put lids on the jars. I gently shook my jars to distribute the spices. Put them in the fridge and let them rest for at least 4 days before eating.
After five days, mine were nice and crisp, but not as flavorful as I like. So I am leaving mine in for another five days before trying them again.