Ginger-Dill Pickles

Name: Ginger-Dill Pickles
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

Katherine Sacks8 cupsSource

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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

Method

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.