Ingredients
Soak:
1 gallon cold water
2 cups plus 2 tablespoons (300g) Diamond kosher salt
2-3 pounds cucumbers (kirby / persian)
Brine:
1.5 cups apple cider or distilled white vinegar (5%)
1 tablespoon sugar
2 Tablespoons (20 grams) Diamond kosher salt
3/8 teaspoon Pickle Crisp granules (a.k.a. calcium chloride, optional)
1.5 cups cold water
Seasonings:
1 teaspoon mustard seeds
1 teaspoon coriander seeds
.75 teaspoon dill seeds
6 garlic cloves, smashed
1 teaspoon red pepper flakes
1 tablespoon black peppercorns
12 sprigs dill
Directions
1
Pre-heat sous vide to 140F if canning.
2
Mix soak ingredients together in a large bowl. Cut blossom end off of cucumbers and place in soak solution for 20 minutes.
3
Combine brine ingredients except water in a pan and heat until salt and sugar are dissolved and bubbles being to appear
4
Remove from heat and add cold water to cool it down. Target temp is under 140F - let cool if needed.
5
Divide seasonings evenly between containers.
6
Place cucumbers in containers.
7
Pour brine over cucumbers, leaving 1/2" head space if canning
8
Either place in refrigerator, or process in sous vide for 2.5 hours