Recipes Spicy Dill Quick Pickles Be the first to rate & review! By Grace Parisi Updated on April 28, 2017 Print Rate It Share Share Tweet Pin Email 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. Rate it Print