Dill Pickles with Champagne Vinegar

Soak the cucumbers in an ice bath for 30 minutes to 1 hour. This will help the cucumbers stay crisp.

Thoroughly wash and rinse your jar and lid with hot, soapy water. Let them air dry.

While the cucumbers soak, gather your aromatics. Gently muddle your dill sprigs. Toast the pink peppercorns, white peppercorns, fennel seeds, and coriander seeds in a saucepan for 30-60 seconds, or until fragrant. Set aside.

Clean out the saucepan and combine brine ingredients. Bring the brine to a boil for a few minutes, stirring as needed to help the salt and sugar dissolve. Remove from heat and cool.

Trim both ends of the cucumbers, then cut into your preferred style, whether that's spears, crinkle cut, chips, or a whole new style. If you prefer whole cucumbers, you only need to trim the cucumber ends.

Add dill sprigs, garlic cloves, and spices to the bottom of the jar, then pack with your prepared cucumbers. Pour in the brine, leaving about 1/2 inch of headspace. Screw the lid onto the jar and refrigerate.

It will take at least 1 day for flavors to develop. The sweet spot is usually 2-3 days later. They should be consumed within 2 to 4 weeks!