These will keep for about two weeks when refrigerated. I do not “can” these. They are not as high in salt as prepared pickles. They are very crunchy!
- 1 teaspoon yellow mustard seeds
- 1 teaspoon fennel seeds
- 2 1/4 cups water
- 1 3/4 cup white vinegar
- 1/4 cup granulated white sugar
- 5 garlic cloves, smashed and peeled
- 1 tablespoon salt
- approximately 3/4 to 1 pint small “Kirby” cucumbers (the small, very rough/bumpy ones, meant for pickling), quartered lenghtwise
- 1 cup chopped FRESH dill
Toast the mustard and fennel seeds in a large saucepan over medium heat until fragrant, about 2 minutes. Stir in the water, vinegar, sugar, garlic and salt, and simmer for 10 minutes.
Combine the hot brine, cucumbers, ad dill in a large bowl and let cool to room temperature, about 1 hour.
Cover tightly with plastic wrap and refrigerate until chilled and flavourful, about 10 hours. These can be refrigerated in their liquid, in an airtight container for up to two weeks.
Drain well before serving.