Recipe information
Yield
makes 2 quarts
Ingredients
2 pounds small pickling cucumbers
4 cloves garlic, peeled
A few celery leaves or a few sprigs of fresh dill or 1 teaspoon dill seed
3 or 4 black peppercorns
3 or 4 whole coriander seeds
4 cups water
1/2 cup white-wine vinegar
3 tablespoons salt
Preparation
Step 1
Scrub the cucumbers well and pack them in a 2-quart glass jar with the whole garlic cloves, celery leaves, sprigs of dill, or dill seed, peppercorns, and coriander seeds distributed at regular intervals.
Step 2
Bring the water and vinegar to the boil with the salt and pour over the vegetables. Close the jar tightly with a glass top if possible, and leave in a warm place to soften and mellow.
Step 3
The pickle should be ready in 10 days. It will not keep for longer than about 6 weeks unless stored in the refrigerator.
