Recipes

Spicy Dill Quick Pickles

Name: Spicy Dill Quick Pickles
Total time: 20 min
Ingredients: 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

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By Grace Parisi

Updated on April 28, 2017

Spicy Dill Quick Pickles — Photo: © Tina Rupp

Total Time:

20 mins

Yield:

2 quarts

Ingredients

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

Directions

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.