1-Step 1: Mix the brine Start by combining 2 quarts cold water and 1/2 cup white vinegar in a pitcher or large bowl. Add 1/3 cup canning or pickling salt or coarse Kosher salt, 1 teaspoon coriander seed, 1/2 teaspoon mustard seed, 1/4 teaspoon red pepper flakes, 1 tablespoon black peppercorns, and 1 tablespoon dill seed. Stir well until the salt dissolves and the mixture looks evenly seasoned. This is the brine that gives these Claussen Pickle Recipes their signature flavor, so do not cut back on the salt or vinegar.

2-Step 2: Prep the cucumbers Wash 20 to 25 small to medium pickling cucumbers well. Trim both ends, and if you want to be extra careful about texture, trim the blossom end first so the cucumbers do not turn mushy. Slice each cucumber in half lengthwise. This shape helps the brine soak in fast and makes the pickles easy to pack in jars.

3-Step 3: Pack the jars Divide 1 tablespoon dill seed and 1/4 teaspoon dried garlic between two quart-sized jars. That works out to 1/2 tablespoon dill seed and 1/8 teaspoon dried garlic per jar. Place the cucumber halves in the jars, packing them in snugly but not so tight that the brine cannot move around them.

4-Step 4: Add the brine and strain the solids Before pouring, strain the brine to separate the solids. Then distribute the strained spices evenly between the jars. Pour the brine into the jars until the cucumbers are fully covered, but do not overfill. Leave a little room near the top so the liquid has space to move as the pickles sit and cool.

5-Step 5: Rest on the counter, then refrigerate Cover the jars lightly and leave them on the counter for 1 day. After that, move them to the refrigerator for 2 to 3 more days. This gives the flavors time to settle and develop, and the pickles will be ready once they have that crisp, tangy Claussen-style taste.

6-Step 6: Taste and store Once the pickles are ready, keep them in the refrigerator and enjoy them for up to six months. The flavor gets better after a few days, and many people find the pickles peak after one to two weeks. The brine may look a little cloudy or show some white sediment at the bottom. That is normal and not harmful.