6.29.2010

Spicy Dill Pickles

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This is more of my type of pickle. It tastes of dill and garlic. There's a little bit of spiciness, but not much. I did use a pretty small chili though. Where I went wrong is I used too much vinegar, and not enough water (I ran out of room!) so they are a bit tangy, but still delicious.

I let these sit in the fridge overnight, and we had them at brunch on Sunday (more on brunch to come soon!).

Last night we bought 3 gallons of vinegar, so I will be pickling again soon. Quick pickling that is. At this time, that's all I have patience for.

Spicy Dill Quick Pickles

Vegetables (you will need to precook some of the tougher vegetables)
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


1) Pack vegetables into 2 clean 1-quart glass jars.
2) 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.
3)Tuck the chiles and dill between the vegetables. Add enough water to keep the vegetables submerged.
4) Close the jars and refrigerate overnight or for up to 1 month.

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