I swear, these pickles are better than the pickles you can get at the refrigerated deli aisle at any supermarket or fancy delicatessen. These pickles are so simple to make and they will be ready to eat in as little as 24 hours. This recipe is also budget-friendly, if you know where to shop. You can pick up a large bag of coriander seeds at an international grocery store for just a couple of dollars—which will last for numerous batches of pickles. Buy cucumbers when they are on sale at the supermarket or in bulk at a discount produce market, like Boston’s Haymarket.
My mom shared this recipe with me a couple of years ago. I’m not sure where it originated, but I’ve also tweaked it a bit since I started making these pickles. It’s really easy to modify based on your own personal tastes — if you don’t like spicy things, use less garlic and avoid the hot pepper flakes. You can also use the brine recipe to pickle just about any vegetable. I’m a fan of adding bell pepper slices and carrot sticks to my pickle jars.
One 1-quart mason jar.
1 lb pickling cucumbers or mini cucumbers, sliced into spears or flat rounds (or a combo of both!)
1 large handful dill (apprx. 8 sprigs of dill)
2 tbsp coriander seeds
1 tbsp sugar
1 ½ tbsp coarse salt (although regular salt will probably work just fine)
3-5 cloves garlic (cut in half or slightly smashed for more flavor)
2/3 cup white or apple cider vinegar
1 cup water, plus extra to fill the jar
Dash of crushed red pepper flakes
2 carrots, chopped lengthwise into sticks
½ bell pepper, sliced into ½ inch wide strips
*Note: Reduce the amount of cucumbers if you’re using carrots and peppers
Put the salt, sugar, coriander, water and vinegar in the jar and shake vigorously until the salt and sugar have dissolved. Pack in the cucumbers and dill, garlic cloves as well as other optional veggies, until you can’t fit any more in the jar. Screw the lid on tightly and pop it in the fridge. After just a day the pickles will be delicious. A few days in the fridge will make them really flavorful. They’ll last about a month in the fridge. Please note, these are not shelf stable and must be kept refrigerated.