Classic Dill Pickles

Recipe from the Tasting Table Test Kitchen  Yield: 1 quart jar

Prep Time: 10 minutes, plus 24 hours pickling time

Cook Time: 5 minutes

Total Time: 15 minutes, plus 24 hours pickling time

INGREDIENTS

1 pound Kirby cucumbers, quartered lengthwise

¾ cup dill, fronds and stems

1 cup water

½ cup distilled white vinegar

¼ cup sugar

2 tablespoons kosher salt

1 teaspoon whole coriander seeds

1 teaspoon dill seeds

2 garlic cloves, minced

DIRECTIONS

1. Into a quart-sized sterilized jar, add the cucumber quarters and dill fronds.

2. In a small saucepan, bring the remaining ingredients to a boil over high heat, stirring to dissolve the sugar and salt. Once boiling, remove from the heat and pour into the jar over the cucumbers.

3. Seal the jar and let cool completely, then place in the refrigerator and let pickle for 24 to 48 hours before enjoying.