Dill Pickles

Extremely crunchy and simple to make.  Just takes an overnight to soak in the brine.  Awesome along side any one of my burgers of the week.

Size: makes 1 quart

1 1/2 distilled white vinegar
1/4 cup sugar
4 tsp kosher salt
1 tsp mustard seeds
1 tsp coriander seeds
1 tsp dill seeds
2 cups hot water
2 lbs kirby cucumbers, sliced 1/4"
3/4 cup coarsely chopped dill
3 garlic cloves, coarsely chopped


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.  Let the brine cool.

In a large bowl, toss the cucumbers with the dill and garlic.  Pour the brine over the cucumbers and turn to coat.  Place a small plate over the cucumbers to keep them submerged, then cover the bowl with plastic wrap.  Refrigerate the pickles overnight, stirring once or twice.  Serve cold. (The dill pickles can be refrigerated in an airtight container for up to 1 week.)

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Author: Emily Sarah Downs

Cuisine Coordinator, Tips From Town, Ridgewood, NJ