CLASSIC DILL PICKLES

Classic Dill Pickles image

Provided by Alison Roman

Yield Makes 2 quarts

Number Of Ingredients 14

For the brine:
1 cup distilled white vinegar
2 tablespoons kosher salt
2 teaspoons sugar
2 tablespoons spices (e.g., peppercorns, coriander seeds, and/or mustard seeds)
2 cups water
For the pickles:
2 pounds kirby cucumbers, quartered
10 large dill sprigs
Hot brine (see formula, left)-using
2 teaspoons black peppercorns
2 teaspoons caraway seeds
Special equipment:
Two 1 quart canning jars with lids

Steps:

For the brine:
Bring 1 cup distilled white vinegar, 2 tablespoons kosher salt, 2 teaspoons sugar, up to 2 tablespoons spices (e.g., peppercorns, coriander seeds, and/or mustard seeds), and 2 cups water to a boil in a saucepan. Pour over vegetables in jars.
For the pickles:
Divide 2 pounds kirby cucumbers, quartered, and 10 large dill sprigs between jars.
Dividing evenly, pour hot brine (see formula, left)-using 2 teaspoons black peppercorns and 2 teaspoons caraway seeds for the spices-into jars and cover. Let cool, then chill.
Do Ahead
Cucumbers can be pickled 2 months ahead. Keep chilled.