Spicy Dill Quick Pickles

  • Total Time:
  • Servings: Makes 2 quarts
  • Time(Other): Plus overnight brining

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  • Vegetables
  • 3 tablespoons kosher salt
  • 2 tablespoons sugar
  • 1 1/4 cups distilled white vinegar (5 percent acidity)
  • 2 tablespoons coriander seeds
  • 6 large garlic cloves, halved
  • 4 to 6 long red or green hot chiles, halved lengthwise
  • 16 dill sprigs

How to make this recipe

  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.

Contributed By Photo © Tina Rupp Published August 2009

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