Refrigerator Dill Pickles - bobby flay

By Valarie

Ingredients

• 1 1/2 c distilled white vinegar
• 1/4 c granulated sugar
• 4 t kosher salt
• 1 t mustard seeds
• 1 t coriander seeds
• 3/4 t dill seeds
• 2 cup hot water
• 2 lb Kirby cucumbers, sliced 1/4-inch thick
• 3/4 c coarsely chopped fresh dill
• 3 cloves garlic, coarsely chopped

Details

Servings 1
Adapted from oneperfectbite.blogspot.com

Preparation

Step 1

1) Combine vinegar, sugar, salt, mustard seeds, coriander seeds and dill seeds in a heatproof bowl. Add hot water and stir until sugar dissolves and liquid is clear. Cool to room temperature.

2) Place cucumbers, garlic and dill in a large bowl. Toss to combine. Pour brine over all and turn to coat cucumbers. Cover them with a plate to weigh them down and keep them covered in brine. Cover bowl with plastic wrap and refrigerate overnight, stirring once or twice. Transfer to an airtight container and store for up to two weeks. Yield: 1 quart.

You are so right! I make them all of the time because we love them so much.The only thing I do differently is use Seedless English Cukes. They stay crisp until we eat them up.