3 cups white vinegar
2 ¼ cup cold water
2 ½ tbs kosher salt
3 tbs mustard seeds
3 tbs coriander seeds
3 tbs peppercorns
2 bay leaves
4 punnets of FlavourBites Tiny Q’s
Few sprigs of fresh dill to your liking
Place the cucumbers and some ice cubes in a colander in the sink for 20 minutes or so (this helps give them the extra crunch). Drain completely and pat dry.
In a saucepan, combine the vinegar, water, salt, mustard seed, coriander seed, peppercorn and bay leaves. Bring to a boil over high heat. Lower heat and let simmer for 10 minutes. Remove from heat and let cool.
Pack cucumbers in jars. (they should be packed tightly).Add a few springs of dill. Ladle the brine into the jars to cover the cucumbers (use the back of a spoon to push the cucumbers down to submerge). Give the jars a couple of taps to release any air bubbles and allow the Tiny Q's to settle.
Cover tightly and refrigerate. Cover the jars tightly with their lids and refrigerate. For best results, allow the pickles a full night in the fridge before using, but you can enjoy them earlier if you like.