Ginger-Dill Pickles
Crisp Persian cucumbers pickled with fresh ginger, garlic, and dill in a fragrant white wine vinegar brine. These quick pickles make a tangy and aromatic condiment or snack.
8 servings
2 hr 15 min
Ingredients
- •1 piece ginger
- •4 cloves garlic
- •2 cups white wine vinegar
- •½ cup sugar
- •2 tablespoons kosher salt
- •2 teaspoons coriander seeds
- •10 whole Persian cucumbers
- •12 sprigs dill
Cooking Instructions
- 1.
Bring ginger, garlic, vinegar, sugar, salt, coriander seeds, and 2 cups water to a boil in a medium pot over high heat, stirring occasionally. Reduce heat to medium-low and simmer 10 minutes.
15 min
- 2.
Place cucumbers and dill in a heatproof resealable container or jar (divide among several containers if necessary). Pour hot brining liquid over cucumbers and dill. Let cool to room temperature, then cover and chill at least 2 hours before serving.
120 min
