Thursday, December 04, 2014

Easy Dill Pickles


  • 1½ cups white vinegar
  • 1/3 cup sugar
  • 4 teaspoons Kosher salt
  • 1 teaspoon coriander seeds
  • 2 cups boiling water
Stir until the sugar and the salt are completely dissolved. Allow to cool.

In a large bow, toss 5 punds of pickling cucumbers, sliced ¼ inch thick, with ¼ cup dry dill weed and 6 garlic cloves, coarsely chopped. Pour the cooled brine over the cucumbers, and toss with a spoon to coat. Place a small plate over the cucumbers to keep them submerged in the bring, and cover the bowl with plastic wrap. Refrigerate,

For the first week, stir well once a day.

Will keep refrigerated for several months.


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