Spicy Dill Quick Pickles
You will be AMAZED how fast these pickles are to make and how totally delicious they are! (Source: Food & Wine ANnual Cookbook 2010)
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Servings: 2 quarts
Calories: 171kcal
Ingredients
- Vegetables (see list below for preparation suggestions)
- 3 tbsp. kosher salt
- 2 tbsp. sugar
- 1 1/4 cups distilled white vinegar (5% acidity)
- 2 tbsp. coriander seeds
- 6 large garlic cloves halved
- 4-6 long red or green hot chiles halved lengthwise
- 16 dill sprigs
(For 1 quart, use 12 ounces of vegetables)
- Asparagus Blanch trimmed asparagus spears in boiling water for 1 minute. Drain well, transfer to a plate and let cool.
- Broccoli stems Peel tough skin away and cut stems into slender sticks.
- Carrot sticks Blanch sticks in boiling water for 2 minutes, drain and cool.
- Cauliflower florets Cut into small florets. Blanch the florets in boiling water for 1 minute, drain and cool.
- Green beans steam beans for 2 minutes, transfer to plate and cool.
- Kirby cucumbers Quarter unpeeled cucumbers for pickle spears or slice them into thin rounds for pickle chips.
Instructions
- Pack vegetables into 2 clean 1-quart glass jars. In another jar, combine salt, sugar, vinegar, coriander and garlic. Shake to dissolve salt and sugar. Add 2 cups water; pour brine over vegetables. Tuck chiles and dill between vegetables. Add water to keep vegetables submerged. Close jars; refrigerate overnight or up to 1 month.
Nutrition
Calories: 171kcal | Carbohydrates: 33g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 8907mg | Potassium: 282mg | Fiber: 10g | Sugar: 18g | Vitamin A: 617IU | Vitamin C: 24mg | Calcium: 153mg | Iron: 3mg
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