Lunch: Ginger-Dill Pickles

Recipe by Katherine Sacks These herbaceous pickles combine spicy ginger with bright dill. Although cucumbers are classic, cherry tomatoes or green beans would also work well in this brine.

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.

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