Homemade Sweet and Spicy English Cucumber Pickles
Never buy pickles again! Better tasting homemade pickles cannot be beat.Yield: Serving Size: 4 oz.
- 2 large or 3 medium English cucumbers
- 2-3 Tbsp. chopped fresh dill
- 1 cup white wine vinegar
- 1 1/4 cups water
- 2 Tbsp. Kosher salt
- 2 tsp. brown sugar
- 1 bay leaf
- 4 cloves garlic, sliced
- 1/2 tsp. crushed red peppers
- 2 tsp. mustard seeds or ground mustard seed
- 1 tsp. coriander seeds or ground coriander seed
Slice the cucumbers in 1/4" thick chips. Toss with the dill and set aside in a heat-proof bowl.
In a small pot, bring the water and vinegar to boil over medium-high heat, then add the remaining ingredients. Stir until well combined and the sugar and salt dissolve.
Pour the liquid over the pickles. Stir or toss to evenly coat the cucumbers. Let sit until cool, then transfer to a jar or resealable container and refrigerate. Ready to serve as early as the next day and up to four weeks.
Recipe by Brandi Koskie; photos by Kacy Meinecke