1 kg small pickling cucumbers, cut into 2mm lengths
3 teaspoons mustard seeds
3 teaspoons coriander seeds
1 1/2 teaspoons dill seeds
2 cups water
1 cup white wine vinegar
65 gm sugar
2 tablespoons flake-style salt
1/4 teaspoon turmeric
1/2 teaspoon crushed pepper flakes
8 gm fresh dill
2–3 garlic cloves, thinly sliced
2 fresh hot peppers such as cayenne or Fresno, optional
Makes enough brine for 3 x 1L glass jars.
Alternatively, you can slice the cucumber into rounds.
Gjelina: cooking from Venice
Chronicle Books, 2015
In a small stainless saucepan, toast the seeds over medium heat until very fragrant but not burning.
To the pan, add the water, vinegar, sugar, salt, turmeric, and red pepper flakes.
Bring to a boil, then lower the heat and simmer for 5 minutes. Stir once or twice to dissolve the salt and sugar.
Remove the brine from the heat and let it cool to room temperature.
Divide the garlic between three 1L glass jars.
Place half of the cucumbers on top.
Lay the rest of the garlic and dill down, the fresh hot peppers if using, and then top with the remaining cucumbers.
Pour the cooled brine over top. The cucumbers will not be fully submerged and that's ok.
After 10 minutes, move the cucumbers around and get them to wiggle under the brine so that almost all of them are submerged. Repeat in another 10 minutes.
Refrigerate for 3–5 hours before using. The flavor gets better as the days go on.