2 cups water
1 cup distilled white vinegar
1 cups white wine vinegar
1/3 cup light brown sugar
1 teaspoons mustard seeds
1 teaspoon coriander seeds
1 teaspoon dill seeds
3 pounds pickling cucumbers, trimmed, sliced into spears
5 teaspoons kosher salt
1 cup coarsely chopped fresh dill
1 onion, very thinly sliced
4. Place cinnamon sticks in each of the 4 prepared quart-sized jars and spoon cucumbers into jars equally. Distribute brine among jars until cucumbers are covered. Wipe down jars with clean wet cloth, tightly screw on lids and place in refrigerator. Rotate pickles top to bottom daily for 4 days. Pickles can be enjoyed 5 hours after placing in jars but will develop full flavor after 4 days. Serve cold.
Per serving (based on 24): 24 calories; no fat; no saturated fat; no cholesterol; 1g protein; 6g carbohydrate; 4g sugar; no fiber; 403mg sodium; 17mg calcium.
Recipe by Gabrielle DeMichele
