Ginger-Dill Pickles

Name: Ginger-Dill Pickles
Yield: 4 servings
Ingredients: 1 (1-inch) piece ginger, peeled, thinly sliced legthwise; 4 garlic cloves, halved; 2 cups white wine vinegar; 1/2 cup sugar; 2 tablespoons kosher salt; 2 teaspoons coriander seeds; 10 Persian cucumbers, quartered; 12 sprigs dill

Vegan Vegetarian

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Ingredients

1 (1-inch) piece ginger, peeled, thinly sliced legthwise ⓘ
4 garlic cloves, halved ⓘ
2 cups white wine vinegar ⓘ
1/2 cup sugar
2 tablespoons kosher salt ⓘ
2 teaspoons coriander seeds ⓘ
10 Persian cucumbers, quartered
12 sprigs dill ⓘ

Instructions

Bring ginger, garlic, vinegar, sugar, salt, coriander seeds, and 2 cups 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.

Nutrition & Diet Analysis (per serving)

129 kcal 6% DV

Protein Fat Carbs

Macronutrients

Protein 3.7g 7% DV

Total Fat 4.6g 6% DV

Carbs 19.8g 7% DV

Fiber 3.1g 11% DV

Sugar 1.3g 3% DV

Electrolytes

Sodium 10070mg 100% DV

Potassium 317mg 7% DV

Vitamins & Minerals

Vitamin A 100.8mcg 11% DV

Vitamin C 31.2mg 35% DV

Vitamin D 0.1mcg

Calcium 92.8mg 7% DV

Iron 2.8mg 15% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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