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  • 20servings
  • 1460minutes
  • 14calories

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Nutrition Info . . .

NutrientsCellulose
VitaminsA
MineralsSelenium, Natrium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 5 pickling cucumbers

  2. 3 tablespoons kosher salt

  3. 1 head fresh dill

  4. 2 garlic cloves , peeled and halved

  5. 1/4 teaspoon black peppercorns

  6. 1/4 teaspoon celery seed

  7. 1 teaspoon mustard seeds

  8. 1 cup cider vinegar

  9. 1 cup water

Instructions Jump to Ingredients ↑

  1. Trim the ends of the cucumbers.

  2. Quarter each cucmber lengthwise.

  3. In a large non-reactive bowl toss cucumber spears with 2 tablespoons of the kosher salt.

  4. Cover and refrigerate for 2 hours.

  5. Rinse the cucumbers several times and pat dry.

  6. In a small saucepan, add water and vingear and one tablespoon of salt.

  7. Bring to a boil.

  8. Add dill, garlic, peppercorns, celery seeds and mustard seeds to a clean 1-quart jar.

  9. Pack container with cucumber spears.

  10. Pour hot brine into container.

  11. Let pickles cool to room temperature, about 2 hours.

  12. Cover and refrigerate for one day to develop flavor.

  13. The pickles shoud keep for about a month. But mine never last that long. The pickles start out crunchy, but after time soften.

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