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Classic Dill Pickles

Name: Classic Dill Pickles
Ingredients: 1 cup distilled white vinegar; 2 tablespoons kosher salt; 2 teaspoons sugar; 2 tablespoons spices (e.g., peppercorns, coriander seeds, and/or mustard seeds); 2 cups water; 2 pounds kirby cucumbers, quartered; 10 large dill sprigs; Hot brine (see formula, left)—using; 2 teaspoons black peppercorns; 2 teaspoons caraway seeds; Two 1 quart canning jars with lids

A small grocery run gets this on the table.

Ingredients

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directions

1.
Bring 1 cup distilled white vinegar, 2 tablespoons kosher salt, 2 teaspoons sugar, up to 2 tablespoons spices (e.g., peppercorns, coriander seeds, and/or mustard seeds), and 2 cups water to a boil in a saucepan. Pour over vegetables in jars.
2.
Divide 2 pounds kirby cucumbers, quartered, and 10 large dill sprigs between jars.
3.
Dividing evenly, pour hot brine (see formula, left)—using 2 teaspoons black peppercorns and 2 teaspoons caraway seeds for the spices—into jars and cover. Let cool, then chill.
4.
Cucumbers can be pickled 2 months ahead. Keep chilled.

Recipes sourced from Epicurious.com.

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