Quick Dill Pickles
(courtesy of Matt Soter, owner, Nevada Brining Co. in Sparks. Makes 1 jar of pickles)
4 medium-sized cucumbers, thinly sliced or cut into spears
Salt for ice water bath
2 teaspoons salt for brine
½ cup apple cider vinegar
½ cup water
1 tablespoon sugar
1 teaspoon mustard seeds
1 teaspoon peppercorn seeds
1 teaspoon coriander seeds
Sprig of dill
2 cloves garlic
Jar or Pyrex container with lid
Clean and prep cucumbers, then add to iced, salted water bath. Heat vinegar, water, and 2 teaspoons salt and bring to boil. Remove liquid from heat and cool to 120 degrees F. Toast spices on medium heat for a few minutes until fragrant. Add dill, garlic, and toasted spices to container. Rinse salted cucumbers and add to container. Pour liquid over cucumbers until they are covered. Cool in refrigerator 1 hour and serve.
Soter suggests experimenting with flavors such as red pepper flakes, honey, hot sauce, or different vinegars.
