Spicy Dill Quick Pickles

Spicy Dill Quick Pickles

Source: Food and Wine, August 2009

Small cucumbers, orka or beans
3 T. kosher salt
2 T. sugar
1 1/4 C. distilled white vinegar (5% acidity)
2 T. coriander seeds
6  large garlic cloves, halved
4-6 lang red or green hot chilies, halved lengthwise
16 dill sprigs

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