Bread-and-Butter Pickles

1 pound Kirby cucumbers

2 Tbsp kosher salt

3 large sprigs fresh dill

1/4 cup light brown sugar

1/3 cup cider vinegar

2 tsp coriander seeds

1/2 tsp black peppercorns

1/4 tsp allspice berries

Trim ends from cucumbers and slice into 1/4-inch thick rounds. In colander set over a plate, toss them with sea salt. Refrigerate, uncovered, for 2 hours. Drain and transfer cucumbers and dill to a bowl.

In small saucepan, combine sugar, vinegar, coriander, peppercorns and allspice. Pour hot liquid over cucumbers and toss well.

Let stand, tossing every 10 minutes, for 30 minutes.

Transfer to an airtight jar and refrigerate; pickles keep for about a month.

Yield: about 1 quart.