Hot ‘n’ Sweet Refrigerator Pickles with Fresh Dill
Flavored with fresh dill, coriander, mustard seeds, and red chile flakes, these pickles are a sweet but spicy accompaniment to barbecued sandwiches, hamburgers, and cold cuts.
Ingredients
- 2 lbs. of pickling cucumbers, rinsed and dried
- 6 tsps. of kosher salt
- 1½ cups of sugar
- 3 cups of white vinegar
- ½ tsp. of mustard seeds
- ½ tsp. of coriander seeds
- ½ tsp. of red pepper flakes
- ½ tsp. of ground turmeric
- 1 bunch of fresh dill fronds
Instructions
- Chop off one end of each cucumber, leaving the other in tact as a handle.
- Use a mandolin slicer (or chef’s knife) to slice cucumbers into even ¼ inch rounds.
- Line a sheet pan with paper towels and lay half the cucumber slices out
in a single layer. Salt with 2 teaspoons of kosher salt. Cover this layer of
cucumbers with paper towels, and lay the second half of the cucumber slices
out in a single layer over the first. Salt with another 2 teaspoons of salt, and
then cover with a third layer of paper towels. Allow cucumbers to sit for
fifteen minutes. - While the cucumbers are resting, combine sugar, vinegar, remaining 2
teaspoons of salt, and spices in a saucepan over medium high heat. Bring to a
boil. - Remove paper towels from cucumber slices and discard. Do not rinse the
cucumbers. Simply put them in a Tupperware, glass jar, or other container. - Place dill fronds on top of the cucumbers.
- Pour simmering pickling liquid over the cucumbers and dill.
- Bring to room temperature.
- Then, refrigerate and enjoy for up to a week.
Notes
These pickles MUST BE REFRIGERATED, and can be expected to last a week or more. Discard leftover pickles at the first signs of spoilage.
Duration: 30 minutes
