© Tina Rupp
Spicy Dill Quick Pickles
- TOTAL TIME: 20 MIN Plus overnight brining
- SERVINGS: Makes 2 quarts
- •HEALTHY
- •MAKE-AHEAD
- •STAFF-FAVORITE
- •VEGETARIAN
- 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
- 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
Add a Comment
advertisement
advertisement
Harold Dieterle is a passionate fan of the TV series
Game of Thrones.
More than 700 all-star recipes for all occasions. Easy-to-use Wine and Beer Pairings and Best New Chef recipes.
Comments
Add A Comment