Ingredients
vegetables
3tbspkosher salt
2tbspsugar
1¼cupswhite vinegar,distilled
2tbspcoriander seeds
6largegarlic cloves
6long red,or green hot chiles
16dill sprigs
Preparation
Pack vegetables into 2 clean 1-quart glass jars. In another jar, combine the salt, sugar, vinegar, coriander, and garlic. Shake until the salt and sugar dissolve.
Add 2 cups of water and pour the brine over the vegetables. Tuck the chiles and dill between the vegetables. Add enough water to keep the vegetables submerged.
Close the jars and refrigerate overnight or for up to 1 month.
