Wash 4 (1-quart) canning jars in hot water.
In a medium saucepan, heat 4 cups water, add the salt, and stir until dissolved. Remove from the heat and add 2 cups ice water. Allow to cool completely.
Into each jar, drop 2 garlic cloves, 4 sprigs of dill, 2 teaspoons pepper, and 1 teaspoon coriander. Evenly distribute the cucumbers among the jars, packing them tight. Pour the cooled brine into each jar to fill; the cucumbers need to be covered in the brine. Cover, but don’t seal the jars. Either put a lid on top with no ring, or cover with cheesecloth kept in place with a rubber band.
Take a picture of your jars, because they’ll be beautiful and you’ll want to remember that in a couple days when they look like a science experiment gone awry.
After 3 days, the brine will be cloudy and the pickles will be half-sour. If that’s your preference, put a lid on the jar and put it in the refrigerator. If you want full-sour, let them go a full 5 days before putting them in the fridge.
Either way, eat them within 6 weeks.
Makes 4 Quarts
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|Serving Size: 1 Serving (493g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1 (6%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 10886.7mg||375 %|
|Potassium 75mg||2 %|
|Total Carbohydrate 3.7g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 3.4g|
|Protein 0.8g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 17
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