½ inch piece of fresh ginger root, peeled and cut into thin matchstick pieces 4 garlic cloves, thinly sliced 1 ½ cups white wine vinegar 2 cups cold water ½ cup granulated sugar 2 tablespoons kosher salt 2 teaspoons coriander seeds, slightly crushed 10 Mini Crunchers Cucumbers®, cut into quarters lengthwise 12 sprigs fresh dill
Bring ginger, garlic, vinegar, water, sugar, salt and coriander seeds to a boil over high heat, stirring occasionally to make sure the sugar dissolves. Reduce heat to low and simmer for 10-15 minutes
In the meantime, prepare cucumber and dill and divide evenly in 4 heatproof, clean resealable 2 cup containers or jars
Pour hot vinegar mixture over cucumbers and dill. Let cool, then cover and chill at least 2 hours before serving
Other spices can be used to season the pickles. Instead of ginger and coriander
seeds, replace with mixed pickling spices. Make sure you use very fresh cucumbers
for this pickle. Once the cucumbers soften a bit, the resulting pickles will be a bit
soft instead of crunchy.