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Cucumber Dill and Garlic Pickles

· 1 ½ cups distilled vinegar

· ¼ cup sugar

· 4 teaspoons kosher salt

· 1 teaspoon coriander seeds

· 2 cups water

· ¾ cup chopped dill

· 3 garlic cloves

· 6 – 8 small cucumbers, halved lengthwise and then sliced into ¼ inch pieces Or another crunchy veggie such as carrots, celery, cauliflower or radishes


1. Combine vinegar, sugar, salt, coriander and water in a saucepan. Heat over medium heat until sugar is just dissolved, about 3 – 4 minutes.

2. Place cucumbers, dill and garlic into a jar with a tight-fitting lid or into a bowl.

3. Pour brine over cucumbers until completely submerged.

4. Cover and shake lightly. Place in the refrigerator overnight or for up to one week.

Note: Can be eaten right away, but flavor will be enhanced after 4 - 8 hours.

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