Dill Pickles
- 1 1/2 cups distilled white vinegar
- 1/4 cup sugar
- 4 teaspoons kosher salt
- 1 teaspoon mustard seeds
- 1 teaspoon coriander seeds
- 3/4 teaspoon dill seeds
- 2 cups hot water
- 2 pounds kirby cucumbers, sliced 1/4 inch thick
- 3/4 cup coarsely chopped dill
- 3 garlic cloves, coarsely chopped
- In a large, heatproof measuring cup, combine the vinegar, sugar, salt, mustard seeds, coriander seeds and dill seeds with the hot water and stir until the sugar and salt are dissolved.
- Let the brine cool.
- In a large bowl, toss the cucumbers with the dill and garlic.
- Pour the brine over the cucumbers and turn to coat.
- Place a small plate over the cucumbers to keep them submerged, then cover the bowl with plastic wrap.
- Refrigerate the pickles overnight, stirring once or twice.
- Serve cold.
white vinegar, sugar, kosher salt, mustard seeds, coriander seeds, dill seeds, water, kirby cucumbers, dill, garlic
Taken from www.foodandwine.com/recipes/dill-pickles (may not work)