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Sweet and Crunchy Pickles

Makes 8 to 10 servings
Print Recipe
Ingredients Method

Ingredients
  

  • 1¼ cups distilled white vinegar
  • 1 cup apple cider vinegar
  • 1 cup sugar
  • ¼ cup kosher salt
  • 2 cups cold water
  • 2 pounds miniature seedless cucumbers cut into 1-inch-thick slices
  • ¼ cup fresh dill
  • 2 cloves garlic thinly sliced
  • 2 tablespoons coriander seed
  • 2 teaspoons mustard seed
  • ¼ teaspoon crushed red pepper

Method
 

  1. In a medium saucepan, bring vinegars, sugar and salt to a boil over medium-high heat, stirring until sugar is dissolved. Remove from heat, and stir in 2 cups cold water.
  2. In a large bowl, combine cucumbers, dill, garlic, coriander seed, mustard seed, and red pepper. Pour vinegar mixture over cucumbers. Cover and refrigerate for at least 24 hours or up to 1 week.