My F&W
quick save (...)
Spicy Dill Quick Pickles
© Tina Rupp

Spicy Dill Quick Pickles

  • TOTAL TIME: 20 MIN Plus overnight brining
  • SERVINGS: Makes 2 quarts
  • HEALTHY
  • MAKE-AHEAD
  • STAFF-FAVORITE
  • VEGETARIAN
  1. Vegetables
  2. 3 tablespoons kosher salt
  3. 2 tablespoons sugar
  4. 1 1/4 cups distilled white vinegar (5 percent acidity)
  5. 2 tablespoons coriander seeds
  6. 6 large garlic cloves, halved
  7. 4 to 6 long red or green hot chiles, halved lengthwise
  8. 16 dill sprigs
  1. Pack vegetables into 2 clean 1-quart glass jars. In another jar, combine the salt, sugar, vinegar, coriander and garlic. Shake until the salt and sugar dissolve. Add 2 cups of water and pour the brine over the vegetables. Tuck the chiles and dill between the vegetables. Add enough water to keep the vegetables submerged. Close the jars and refrigerate overnight or for up to 1 month.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(3)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.