Who doesn’t love a milked jard of pickled veggies? Everyone does, this is my mother’s recipe passed down.
Ingredients
1 1/4cupof white vinegar
3Tablespoonsof kosher salt
2Tablespoonsof sugar
2cupsof cold water
Instructions
Bring to a boil in a saucepan.
To each jar add: 2 1/2 gloves of garlic halved, 1 teaspoon of mustard seeds, 3-4 dill springs, 1/2 teaspoons of coriander, and 1/4 teaspoon red pepper flakes.
Wash and cut cukes to fit into jars.
Pour brine over the top of cukes while still hot.
Refrigerate for a month or 2.
Pickes are better if they sit in the fridge for at least a day.