INGREDIENTS
12
sprigs Dill, fresh
4 cloves
Garlic
1/8 tsp
Red chili flakes
1 tbsp
Coriander seeds
2 tbsp
Kosher salt
1 tsp
Mustard seeds
1 1/3 tbsp
Sugar
3/4 cup
Distilled white vinegar
1 1/4 cups
Water
1 pound Kirby, mini or Persian cucumbers ((about 5 pickles), cut into spears)