Spicy Dill Quick Pickles

Food & Wine, AUGUST 2009 Use whatever vegetables you'd like: Asparagus, blanched 1 minute and cooled. Broccoli stems, peeled and cut into sticks. Carrot sticks, blanched 2 minutes and cooled. Cauliflower florets, blanched 1 minute and cooled. Green beans, steamed 2 minutes and cooled. Kirby cucumbers, quartered or thinly sliced.

• Ready In: 10 mins
• Yields: 2 quarts

Ingredients

• 12  ounces  vegetables (asparagus, cauliflower, carrots, broccoli, green beans, cucumber)
• 3  tablespoons kosher salt
• 2  tablespoons sugar
• 1 1⁄4 cups distilled white vinegar, 5 percent acidity
• 2  tablespoons  coriander seeds
• 6  large garlic cloves, halved
• 16  dill sprigs

Directions

1. Pack vegetables into 2 clean 1-quart glass jars. In another jar, combine the salt, sugar, vinegar, coriander and garlic.
2. Shake until the salt and sugar dissolve. Add 2 cups of water and pour the brine over the vegetables.
3. Tuck the chiles and dill between the vegetables. Add enough water to keep the vegetables submerged. Close the jars and refrigerate overnight or for up to 1 month.