Homemade Dill Pickles
Take advantage of the abundance of cucumbers this summer and make these delicious pickles. Great on sandwiches, burgers, or straight out of the jar!
4 Kirby cucumbers, sliced into ¼-inch thick slices
2 cups rice vinegar
2 cups white wine vinegar
¾ cup packed coarsely chopped fresh dill, divided
4 tablespoons sugar
2 teaspoons kosher salt
¾ teaspoons dill seeds
½ teaspoon whole mustard seeds
½ teaspoon coriander seeds
- Place sliced cucumber into a mason jar with a fitted lid.
- Combine 1 cup of water, the vinegars, ½ cup of the dill, sugar, salt, dill seeds, mustard and coriander seeds in a medium saucepan over high heat and bring to a boil. Cook until the sugar and salt has dissolved. Remove from the heat and taste for tartness. Add more sugar if too sour, and let cool to room temperature.
- Pour the cooled liquid over the cucumbers, cover and refrigerate for at least 24 hours and up to 48 hours, stirring the mixture at least once.