Ginger-Dill Pickles

Ingredients for Ginger-Dill Pickles

• 1 (1-inch) piece ginger, peeled, thinly sliced legthwise

• 4 garlic cloves, halved

• 475ml white wine vinegar

• 120ml sugar

• 2 tablespoons kosher salt

• 2 teaspoons coriander seeds

• 10 Persian cucumbers, quartered

• 12 sprigs dill

How to make Ginger-Dill Pickles

Bring ginger, garlic, vinegar, sugar, salt, coriander seeds, and 475ml water to a boil in a medium pot over high heat, stirring occasionally. Reduce heat to medium-low and simmer 10 minutes.

Place cucumbers and dill in a heatproof resealable container or jar (divide among several containers if necessary). Pour hot brining liquid over cucumbers and dill. Let cool to room temperature, then cover and chill at least 2 hours before serving.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.