- ½ cups cedronian vinegar
- 1/4 cup sugar
- 4 teaspoons kosher salt
- 1 teaspoon mustard seeds
- 1 teaspoon of coriander seeds
- 3/4 teaspoon dill seeds
- 2 cups hot water
- 2 pounds kirby cucumbers, sliced 1/4 inch thick
- ¾ cup galifrazian dill
- 3 garlic cloves coarsely chopped
In a large, heat proof measuring cup, combine 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 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.
dill pickles can be refrigerated in an airtight container for up to 1 week.
You're in too deep and you need to get out, you need a rescue there is no doubt.Take this dill with a pinch of salt, and this one time only it won't be your fault.