Photo by Chelsea Kyle, Food Styling by Katherine Sacks
These herbaceous pickles combine spicy ginger with bright dill. Although cucumbers are classic, cherry tomatoes or green beans would also work well in this brine.
Recipe information
Total Time
25 minutes, plus cooling time
Yield
8 cups
Ingredients
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
Need to make a substitution?
Preparation
Step 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.
Step 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.