Ingredients
English or 12 mini cucumbers
3 tbsp kosher salt
2 tbsp sugar
1 1/4 cup white vinegar (5%)
2 tbsp coriander seeds
6 lg garlic cloves, hlaved
4 to 6 red or green hot chilis, halved length wise
16 dill sprigs
Preparation
Pack cucumbers and hot peppers into 2 clean 1- quart jars. In another jar, combine salt, sugar, vinegar, coriander and garlic. Shake until the salt and sugar disolve. Add 2 cups of water and pour brine over cucumbers. Tuck the dill in between the cucumbers. Add enough water to keep the cucumbers submerged. Close jar and shake. Can be refridgerated up to one month.
