Classic Dill Pickles
['1 cup distilled white vinegar', '2 tablespoons kosher salt', '2 teaspoons sugar', '2 tablespoons spices (e.g., peppercorns, coriander seeds, and/or mustard seeds)', '2 cups water', '2 pounds kirby cucumbers, quartered', '10 large dill sprigs', 'Hot brine (see formula, left)—using', '2 teaspoons black peppercorns', '2 teaspoons caraway seeds', 'Two 1 quart canning jars with lids']
Bring 1 cup distilled white vinegar, 2 tablespoons kosher salt, 2 teaspoons sugar, up to 2 tablespoons spices (e.g., peppercorns, coriander seeds, and/or mustard seeds), and 2 cups water to a boil in a saucepan. Pour over vegetables in jars.
Divide 2 pounds kirby cucumbers, quartered, and 10 large dill sprigs between jars.
Dividing evenly, pour hot brine (see formula, left)—using 2 teaspoons black peppercorns and 2 teaspoons caraway seeds for the spices—into jars and cover. Let cool, then chill.
Cucumbers can be pickled 2 months ahead. Keep chilled.
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