Bread-and-Butter Pickles

1. 1

   Trim ends from cucumbers and slice into 1/4-inch-thick rounds.

2. 2

   In a colander set over a plate, toss them with salt.

3. 3

   Refrigerate, uncovered, for 2 hours.

4. 4

   Drain and transfer cucumbers and dill to a bowl.

5. 5

   In a small saucepan, combine sugar, vinegar, coriander, peppercorns and allspice.

6. 6

   Bring to a boil and cook until sugar dissolves.

7. 7

   Pour hot liquid over cucumbers and toss well.

8. 8

   Let stand, tossing every 10 minutes, for 30 minutes.

9. 9

   Transfer to an airtight jar and refrigerate for up to 1 week.

* Per serving · 4 servings · Values may vary.

No additional tips available.