Easy Garlic Dill Pickles

Easy Garlic Dill Pickles

1 qt mason jar

3-4 pickling cucumberes

3 cloves garlic

8 sprigs fresh dill

1 T coriander seeds

1 T sugar

1-1/2 T kosher salt

2/3 cup white vinegar

1 cup water

1. Quarter the cucumbers lengthwise, or cut into 1/4 inch chips. Cut garlic cloves in quarters
2. In an extra mason jar or covered container, combine coriander seeds, sugar, salt and vinegar.  Tightly close lid and shake vigorously until sugar and salt is dissolved.  Add 1 cup water to the mixture.
3. In the clean mason jar, tightly pack the sliced cucumbers, sliced garlic, and sprigs of dill.
4. Pour the brine mixture over the cucumbers.  Tap the jar on the counter to release air bubbles and top off the jar with extra water if any cucumbers are exposed.
5. Place the lid on the jar and screw on the ring until it is tight.  Leave the jar in the fridge for 24 hours before tasting.  The pickles last a month in the fridge.

THIS RECIPE IS GOOD!!

Did you know that 5,200,000 pounds of pickles are consumed annually in the United States?  That's nine pounds per person!