America's Test Kitchen
1 tsp. yellow mustard seed
1 tsp. fennel seeds
2 ¼ cups water
1 ¾ cups vinegar
¼ cup sugar
5 garlic cloves crushed
8 kirby cucumbers, quartered lengthwise into spears
1 cup chopped fresh dill
Toast the mustard and fennel seeds in a large saucepan over medium heat until fragrant, about 2 minutes. Stir in the water, vinegar, sugar, garlic, and salt and simmer for 10 minutes.
Combine the hot brine, cucumbers and dill in a large bowl and let cool to room temperature, about 1 hour
Cover tightly with plastic wrap and refrigerate until chilled and flavorful, about 10 hours. Drain well before serving.
Notes: You can make this recipe without fennel seeds if you don't have them.
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