SPICY DILL QUICK PICKLES

Servings: 2 quarts

1. Pack vegetables into 2 clean 1-quart glass jars. In another jar, combine salt, sugar, vinegar, coriander and garlic. Shake to dissolve salt and sugar. Add 2 cups water; pour brine over
vegetables. Tuck chiles and dill between vegetables. Add water to keep vegetables
submerged. Close jars; refrigerate overnight or up to 1 month.

* For 1 quart, use 12 ounces of vegetables.

Asparagus – Blanch trimmed asparagus spears in boiling water for 1 minute. Drain well, transfer to a plate and let cool.

Broccoli stems – Peel tough skin away and cut stems into slender sticks.

Carrot sticks – Blanch sticks in boiling water for 2 minutes, drain and cool.

Cauliflower florets – Cut into small florets. Blanch the florets in boiling water for 1 minutes,
drain and let cool.

Green beans – steam beans for 2 minutes, transfer to a plate and let cool.

Kirby cucumbers – Quarter unpeeled cucumbers for pickle spears or slice them into thin rounds for pickle chips