Pepinillos en vinagre fáciles de preparación nocturna

Ingredientes

• 4 cucumbers, ends removed
• 1 handful of fresh dill, 4-6 sprigs
• 4 large garlic cloves, smashed
• 4 Thai red chili peppers, stems removed
• 1 tsp black peppercorns
• 1 tsp yellow mustard seed
• 1 tsp coriander seed
• 1 cup white vinegar
• 1 cup water
• 1 tbsp kosher salt
• 2 tsp granulated sugar

Preparación

1. 1

   Wash jars and lids thoroughly in very hot water to sanitize.

2. 2

   Cut cucumbers in desired shapes. I did one jar of slices, and one jar of wedges. Slices should be about 1/4 inch thick, and wedges are one cucumber sliced lengthwise into 8 spears.

3. 3

   Place the cucumbers into jars, then divide the garlic and dill between the two jars. Top with the peppercorns, mustard seeds, and coriander seeds, also divided into jars (so 1/2 tsp each into each jar).

4. 4

   Add vinegar, water, salt and sugar to a small saucepan. Bring to a simmer over medium heat, stirring a couple times until sugar and salt are completely dissolved.

5. 5

   Pour the warm vinegar solution evenly over the jars of pickles, filling the jars right to the top. If you need to, add a little normal water on top of this if the solution isn't enough to cover the cucumbers.

6. 6

   Screw lids of jars on tightly and store in the fridge. Enjoy after 24 hours. They'll keep in the fridge for up to 2 weeks.