12 pickles - kirby or hybrid type
6 cloves garlic -halved
3-4 sprigs fresh dill
1/2 cup sea salt
2 tblspns fresh ground black pepper
2 tblspns mustard seeds
1 tbsp coriander seeds
Fill the gallon glass jar with filtered cold water half way.
Add half the sea salt and stir to dissolve. Add half the garlic, dill, pepper, mustard seed and stir again.
Add your cukes to capacity of the glass jar. Slice them in half if need be but don't pack them in too tight.
Fill to top with more salted cool water and add in the rest of your seasonings. (Add some jalapeño or red chilies for some kick if desired)
Screw down cap finger tight and place in your fridge for at least 10 days. They should come out crisp and tastey!