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

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.