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Ingredients
- 1-1/4 Cups White Vinegar
- 3 Tablespoons Kosher Salt
- 2 Tablespoons Sugar
- 2 Cups Cold Water
- 1-3/4 to 2 Pounds Cucumbers (About 6), cut Into halves or spears
- 2 Tablespoons Coriander Seeds
- 6 Large Garlic Cloves, peeled and halved
- 1 teaspoon Mustard Seeds
- 1/4 teaspoon Red Pepper Flakes
- 2 teaspoons Dry Dill Weed
Directions
- Combine the vinegar, salt, and sugar in a small non-reactive saucepan (such as stainless steel, glass, ceramic, or Teflon) over high heat
- Whisk until the salt and sugar are dissolved
- Transfer the liquid to a bowl and whisk in the cold water
- Refrigerate the brine until ready to use
- Stuff the cucumbers into two clean 1-quart jars
- Add the coriander seeds, garlic cloves, mustard seeds, red pepper flakes, dill sprigs, and chilled brine into jars, dividing evenly. If necessary, add a bit of cold water to the jars until the brine covers the cucumbers
- Cover and refrigerate for about 24 hours, then serve
- The pickles will keep in the refrigerator for up to one month
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