Homemade Dill Pickles

1. 1

   Slice the cucumbers into 1/4-inch-thick slices.

2. 2

   Put the cucumber slices in a medium bowl that has a fitted lid or in another lidded container that is large enough to hold them.

3. 3

   Combine 1 cup water, the vinegar, chopped dill, sugar, garlic, salt, dill seeds, mustard seeds, and coriander seeds in a small nonreactive saucepan and bring to a boil over high heat.

4. 4

   Cook until the sugar and salt dissolve, about 2 minutes.

5. 5

   Remove from the heat and let cool to room temperature.

6. 6

   Pour the mixture over the cucumbers, cover, and refrigerate for at least 24 hours or up to 1 week, stirring the mixture at least once during this time.

7. 7

   Drain before serving, discarding the liquid and aromatics.

* Per serving · 4 servings · Values may vary.

No additional tips available.