Recipe courtesy of Food Network Kitchen
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Quick Pickles
Total:
4 hr 20 min
Prep:
10 min
Inactive:
4 hr
Cook:
10 min
Yield:
10 to 12 servings
Level:
Easy
Total:
4 hr 20 min
Prep:
10 min
Inactive:
4 hr
Cook:
10 min
Yield:
10 to 12 servings
Level:
Easy

Directions

Divide 12 ounces trimmed green wax beans and yellow wax beans, 1 seedless cucumber (cut into spears), 1 quartered Fresno chile pepper, 3 quartered garlic cloves and 1/4 bunch chopped dill between two 1-quart jars. Bring 3 cups water, 1 3/4 cups distilled white vinegar, 1/3 cup kosher salt, 1/4 cup sugar and 1 teaspoon cracked coriander seeds to a boil, then pour over the vegetables. Loosely screw on the lids. Let cool, tighten the lids and refrigerate until chilled, at least 4 hours.

Photograph by Ryan Liebe

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