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Author Notes: When my garden is overflowing with cucumbers and random dill plants have come up between the raised beds, I make pickles. Lots of them. Friends and family know that if they return the empty jar, they will get another full one. This recipe is inspired by Food & Wine's Spicy Quick Dill Pickles. —Terri
Makes 3 quart jars
- 5 tablespoons kosher salt
- 2 cups distilled white vinegar
- 3 tablespoons coriander seeds
- 9 cloves of garlic, halved
- 6 fresh red hot chili peppers, halved
- Lots of fresh dill
- In a liquid measuring cup, combine salt and vinegar and stir.
- While the salt is dissolving, pack the jars with equal amounts of cucumber spears, garlic, peppers, coriander seeds and dill. I like to start with a base of dill and coriander seeds, wedge in the cucumbers, garlic and peppers, then top the jar with the remaining coriander seeds and more dill.
- Evenly distribute the salt and vinegar mixture amongst the three jars. Add water to top off each jar, making sure all of the cucumbers are covered.
- Close the jars and refrigerate. They're best enjoyed within 2-3 weeks, but they'll last for a month or two easily.