Food Recipes Sauces, Condiments and Preserves Pickled Vegetables Spicy Dill Quick Pickles Be the first to rate & review! By Grace Parisi Grace Parisi Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns: Food & Wine Handbook, Tasting & Testing, Flavor of the Month, Power Pantry, and Chefs Recipes Made Easy. Parisi has also been published in McCall’s, Redbook, and The New York Times, has written five hit cookbooks, and has appeared numerous times on national television. Food & Wine's Editorial Guidelines Updated on April 28, 2017 Rate PRINT Share Trending Videos Close this video player Photo: © Tina Rupp Total Time: 20 mins Yield: 2 quarts Ingredients Vegetables 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 4 to 6 long red or green hot chiles, halved lengthwise 16 dill sprigs Directions Pack vegetables into 2 clean 1-quart glass jars. In another jar, combine the salt, sugar, vinegar, coriander and garlic. Shake until the salt and sugar dissolve. Add 2 cups of water and pour the brine over the vegetables. 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. Originally appeared: August 2009 Rate It Print