Monday, September 21, 2015

Quick Green Chile Dill Pickles

I haven't posted a recipe since May.  Sorry, I've been a little busy...  So I thought since fall is almost here and the Farmers Markets will be blooming with even more delicious vegetables this recipe would make up for my delay.

I originally found this on Pinterest and that blogger adapted it from Food and Wine, I added a New Mexico twist!

Quick Green Chile Dill Pickles

8-12 pickling cucumbers, quartered or halved depending on size
1 tablespoon kosher salt
1 tablespoons sugar
3/4 cups distilled white vinegar
1 tablespoons coriander seeds
6 large garlic cloves, halved
Your desired amount of green chiles (or jalapenos) halved lengthwise, seeded
8-12 dill sprigs

Pack cucumbers, chiles, dill, and garlic into a clean glass jar.  In another jar, combine the salt, sugar, vinegar, and coriander.  Shake until the salt and sugar dissolve.  Add a cup of water and pour the brine over the vegetables, adding more water to keep the vegetables submerged.  Close the jar and refrigerate overnight or for up to one month.


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