Dill Pickles

10 ingredients
7 steps

Ingredients

  • 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

Directions

  1. 1
    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.
  2. 2
    Let the brine cool.
  3. 3
    In a large bowl, toss the cucumbers with the dill and garlic.
  4. 4
    Pour the brine over the cucumbers and turn to coat.
  5. 5
    Place a small plate over the cucumbers to keep them submerged, then cover the bowl with plastic wrap.
  6. 6
    Refrigerate the pickles overnight, stirring once or twice.
  7. 7
    Serve cold.

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