ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Spicy Dill Quick Pickles

Photo: © Tina Rupp
Yield Makes 2 quarts

Ingredients

  • Vegetables
  • 3 tablespoons kosher salt
  • 2 tablespoons sugar
  • 1 1/4 cups distilled white vinegar, 5 percent acidity
  • 2 tablespoons coriander seeds
  • 6 garlic cloves, halved
  • 4 to 6 long red or green hot chiles, halved lengthwise
  • 16 dill sprigs

How to Make It

  1. Pack vegetables into 2 clean 1-quart glass jars. In another jar, combine the salt, sugar, vinegar, coriander and garlic. Shake until the salt and sugar dissolve. Add 2 cups of water and pour the brine over the 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.