Quick Pickles

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  • Level: Easy
  • Total: 4 hr 20 min
  • Prep: 10 min
  • Inactive: 4 hr
  • Cook: 10 min
  • Yield: 10 to 12 servings
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  1. 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.
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