Quick Dill Pickles

I’ve not pickled one thing in my life. I had always envisioned pickling with special equipment, sterilizing canning jars, a big ordeal. But I’ve been coming across some recipes lately for this quick pickling technique and it sounded like something I could handle. Some recipes cook the brine and some don’t, I chose the latter. Our cucumbers are growing fairly quickly now, it seems over night they’ve grown three times in size. And while they’re not pickling cucumbers, I don’t think it matters much, people are pickling just about anything you can think of. Get a Bloody Mary at brunch here in Portland and you will find a variety of pickled items skewered in your glass. And I came across a suggestion the other day to pickle Kale stems. So anything is possible. I do want to try some more elaborate pickling but for now this is a great way to start. Happy pickling!

Quick Dill Pickles

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

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 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

Adapted from Food and Wine

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