Aired January 13, 2011
2 rounded tablespoons kosher salt
About 1/2 cup sugar
2 cups water
1 red onion, sliced
1/2 seedless cucumber or 3 medium Kirby cucumbers, sliced
2 Fresno red chili peppers, sliced into rings
4 to 5 fresh bay leaves
A handful of fresh dill tops
A few stems of parsley
1 teaspoon mustard seed
1 teaspoon black peppercorns
1 teaspoon coriander seeds
Bring vinegar, salt, sugar and water to a low boil and dissolve salt and sugar. Reduce heat to low.
Layer onions, cucumber, chilies, herbs and spices into a tight-fitting plastic or glass container.
Douse the pickles with the brine, cover container tightly and chill 24 hours or several days, turning occasionally.
Makes 1 pint of pickles