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Credit: © Tina Rupp

Recipe Summary

total:
20 mins
Yield:
Makes 2 quarts
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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