Spicy & Speedy Dill Pickles

• 5 tablespoons kosher salt
• 2 cups distilled white vinegar
• 3 tablespoons coriander seeds
• 9 cloves of garlic, halved
• 6 fresh red hot chili peppers, halved
• lots of fresh dill

1. In a liquid measuring cup, combine salt and vinegar and stir.
2. While the salt is dissolving, pack the jars with equal amounts of cucumber spears, garlic, peppers, coriander seeds and dill. I like to start with a base of dill and coriander seeds, wedge in the cucumbers, garlic and peppers, then top the jar with the remaining coriander seeds and more dill.
3. Evenly distribute the salt and vinegar mixture amongst the three jars. Add water to top off each jar, making sure all of the cucumbers are covered.
4. Close the jars and refrigerate. They're best enjoyed within 2-3 weeks, but they'll last for a month or two easily.

kosher salt, white vinegar, coriander seeds, garlic, fresh red hot chili peppers, lots of fresh dill

Taken from food52.com/recipes/57680-spicy-speedy-dill-pickles (may not work)