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
Ingredients
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5 tablespoons
kosher salt
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2 cups
distilled white vinegar
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3 tablespoons
coriander seeds
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9
cloves of garlic, halved
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6
fresh red hot chili peppers, halved
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lots
of fresh dill
Directions
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In a liquid measuring cup, combine salt and vinegar and stir.
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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.
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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.
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Close the jars and refrigerate. They're best enjoyed within 2-3 weeks, but they'll last for a month or two easily.
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