Spicy Dill Quick Pickles

By west757

Ingredients

• Vegetables (12 ounces of any of the following: asparagus, blanched 1 minute and cooled; broccoli stems, peeled and cut into sticks; carrot sticks, blanched 2 minutes and cooled; cauliflower florets, b
• 3 tablespoons kosher salt
• 2 tablespoons sugar
• 1 1/4 cups distilled white vinegar (5 percent acidity)
• 2 tablespoons coriander seeds
• 6 large garlic cloves, halved
• 4 to 6 long red or green hot chiles, halved lengthwise
• 16 dill sprigs

Details

Servings 2
Adapted from foodandwine.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.