GINGER-DILL PICKLES

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Ginger-Dill Pickles image

Provided by Katherine Sacks

Categories     Ginger     Low Fat     Kid-Friendly     Low Cal     Cucumber     Healthy     Vegan     Dill     Small Plates

Yield 8 cups

Number Of Ingredients 8

1 (1-inch) piece ginger, peeled, thinly sliced legthwise
4 garlic cloves, halved
2 cups white wine vinegar
1/2 cup sugar
2 tablespoons kosher salt
2 teaspoons coriander seeds
10 Persian cucumbers, quartered
12 sprigs dill

Steps:

  • 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.
  • 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.

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