Springs Farm CSa Peach Stand Refrigerator Dill Pickles

• 1 12 cups distilled white vinegar
• 14 cup white sugar
• 4 teaspoons kosher salt
• 1 teaspoon mustard seeds
• 1 teaspoon coriander seed
• 34 teaspoon dill seed
• 2 cups hot water
• 2 lbs cucumbers (sliced into .25-inch thick)
• 34 cup fresh dill (coarsely chopped)
• 3 garlic cloves (minced)

1. Combine vinegar, sugar, salt, mustard seeds, coriander seeds, and dill in a heatproof bowl.
2. Add hot water and stir until sugar dissolves and liquid is clear.
3. Cool to room temperature.
4. Place cucumbers, garlic, and dill in a large bowl.
5. Toss to combine.
6. Pour brine overall and turn to coat cucumbers.
7. Cover them with a plate to weigh them down and keep them covered in brine.
8. Cover the bowl with plastic wrap and refrigerate overnight, stirring once or twice.
9. Transfer to an airtight container and store for up to two weeks.

white vinegar, white sugar, kosher salt, mustard seeds, coriander seed, dill, water, cucumbers, fresh dill, garlic

Taken from www.food.com/recipe/springs-farm-csa-peach-stand-refrigerator-dill-pickles-522282 (may not work)