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
3 quart jars
distilled white vinegar
cloves of garlic, halved
fresh red hot chili peppers, halved
of fresh dill
In This Recipe
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.