Dill Pickles with a spicy kick! Try other vegetables like asparagus, broccoli or green beans for a delicious alternative!
Makes 2 quarts.
Total Time: 20 minutes
- 6-8 cucumbers
- 3 tbl spoons kosher salt
- 2 tbl spoons sugar
- 1 1/4 cup distilled water vinegar, 5% acidity
- 2 tbl spoons coriander seeds
- 6 large garlic cloves, halved
- 4-6 long red or green hot chiles, halved lengthwise
- 16 dill sprigs
Pack vegetables into 2 clean 1-quart glass jars. combine the salt, sugar, vinegar, coriander, and garlic. Shake until the salt and sugar dissolve. Add 2 cups of water and pour brine over 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.