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Quick Dill Pickle Slices

Source of Recipe

From "The Old Farmer's Almanac Comfort Food" by Ken Haedrich


Recipe Introduction

"Pucker up! These crisp, chunky chips go with grilled foods, barbecue, sloppy Joes, and sandwiches."

List of Ingredients

â—¦ 1 ¼ cups distilled white vinegar
â—¦ 3 tablespoons sugar
â—¦ 2 tablespoons kosher salt
â—¦ 1 tablespoon coriander seeds
â—¦ 1 teaspoon yellow mustard seeds
â—¦ 1 ½ cups cold water
â—¦ ¼ cup chopped fresh dill
â—¦ 2 cloves garlic, thickly sliced
â—¦ 2 pounds Kirby cucumbers, rinsed and sliced ¼-inch thick


Recipe

Combine the vinegar, sugar, and salt in a small, nonreactive saucepan. Bring to a boil and cook, stirring, until the sugar and salt dissolve. Remove from the heat and add the coriander and mustard seeds.

Pour the mixture into a bowl, add the water, and stir.
Set aside to cool.

Divide the dill and garlic among three clean pint jars or the equivalent. Divide the cucumber slices evenly among the jars, packing them tightly. Ladle liquid into each jar to cover the cucumbers, cover with lids, and refrigerate overnight. These pickles will keep at least a week in the refrigerator.

Makes 3 pints