Painted Serpent Cukes work great in this recipe. No sterilizing is necessary to make these pickles, although as their name implies, they will need to be refrigerated. You can add or subtract spices to your preference but make sure to use plenty of garlic. Also make sure to cook the brine in a stainless steel or coated pot that won’t react with the acid in the vinegar. This makes 2 quarts.
In a small, non-reactive pot, combine 1 1/4 C. white vinegar and 3 T. each salt and sugar. Heat and stir until the salt and sugar dissolve, then stir in 2 C. cold water. Keep refrigerated until you use it.
Trim 1 or 2 Cucumbers and then cut into quarters or halves lengthwise. Then cut into pieces the length of the canning jars you are planning to use.
Peel 6 cloves of garlic and cut each in half lengthwise.
Insert the cucumber sticks in each jar until it is half full, then add half the garlic to each jar plus 1/8 t. red chili flakes, 1 T. coriander seeds, and 6 or 8 sprigs of fresh dill. Fill the jar with more cucumber sticks, then pour in the brine to fill.
Screw a lid on the jar and refrigerate. The pickles will be “done” in 24 hours and will keep a month in the fridge.