Spicy Dill Quick Pickles

By nekmor

Adding chiles to a brine adds spicy flavor to traditional dill pickles.

Ingredients

• Vegetables, like asparagas, broccoli stems, carrot sticks, cauliflower florets, green beans, or kirby cucumbers
• 3 tablespoon(s) kosher salt
• 2 tablespoon(s) sugar
• 1.25 cup(s) distilled white vinegar, 5 percent acidity
• 2 tablespoon(s) coriander seeds
• 6 large garlic cloves, halved
• 4 to 6 long red or green hot chiles, halved lengthwise
• 16 dill sprigs

Details

Servings 2
Cooking time 20mins
Adapted from delish.com

Preparation

Step 1

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 2 cups of 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.