Springs Farm CSa Peach Stand Refrigerator Dill Pickles
- Ready In:
- 10mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 1⁄2 cups distilled white vinegar
- 1⁄4 cup white sugar
- 4 teaspoons kosher salt
- 1 teaspoon mustard seeds
- 1 teaspoon coriander seed
- 3⁄4 teaspoon dill seed
- 2 cups hot water
- 2 lbs cucumbers (sliced into .25-inch thick)
- 3⁄4 cup fresh dill (coarsely chopped)
- 3 garlic cloves (minced)
directions
- Combine vinegar, sugar, salt, mustard seeds, coriander seeds, and dill in a heatproof bowl. Add hot water and stir until sugar dissolves and liquid is clear. Cool to room temperature.
- Place cucumbers, garlic, and dill in a large bowl. Toss to combine. Pour brine overall and turn to coat cucumbers. Cover them with a plate to weigh them down and keep them covered in brine. Cover the bowl with plastic wrap and refrigerate overnight, stirring once or twice.
- Transfer to an airtight container and store for up to two weeks.
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RECIPE SUBMITTED BY
Lizzie_Rodriquez
United States