First, let’s make the brine. In a large pot, combine 5 cups of water, 1/2 cup of white vinegar, and 1/3 cup of salt. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes. This is where the magic starts!

While the brine is cooking, sterilize your jars. Place them in a large pot of boiling water for at least 10 minutes. It’s super important to ensure everything is squeaky clean to keep your pickles safe from unwanted bacteria.

Slice your cucumbers into spears or rounds. Prepare the dill, garlic, and other spices. For each quart jar, use 1 large onion slice, 1 clove of garlic, and the specific amounts of mustard seeds, dill, ground horseradish (if using), coriander seeds, and red pepper flakes.

Now it’s time to pack the jars. Place the spices and dill at the bottom of the jar. Firmly pack the cucumber slices or spears into the jars. The tighter you pack, the better. Leave about 1/2 inch of headspace at the top of each jar.

Carefully pour the hot brine into each jar, ensuring the cucumbers are fully submerged. Leave the 1/2 inch headspace at the top. Wipe the rims of the jars with a clean, damp cloth.

Place the lids on the jars and firmly screw on the bands. A snug fit is perfect, but don’t overtighten.

Finally, place the sealed jars back into the pot of boiling water, ensuring they are fully submerged. Process for 10-15 minutes. Remove and let them cool on a towel for 24 hours. You should hear the sweet ‘ping’ of sealing jars as they cool.