|Water||2 Cup (32 tbs)|
|Vinegar||2 Cup (32 tbs)|
|Dill||1⁄4 Bunch (25 gm), chopped|
|Dried dill||2 Tablespoon|
|Mustard seeds||2 Tablespoon|
|Garlic||6 Clove (30 gm), coarsely chopped|
|Sea salt||1 Tablespoon|
|All spice||2 Tablespoon|
|Ginger root||2 Small, peeeled|
|Cucumbers||1 Kilogram, sliced vertically cut and quartered|
1. In a large pot, pour in the water and vinegar and bring it to a rolling boil.
2. Once it starts boiling, add the dill sprig, dried dill, garlic, mustard seeds, salt, peppercorns, ginger root and all spice. Stir well and let this simmer for 15 to 20 minutes until the liquid is reduced.
3. On a chopping board, place the cucumbers and slice them vertically to look like spears.
4. Take the pickle jars, add a few sprigs of fresh dill, a clove of garlic, a pich of each of the spices into all the jars. Then gently place the cucumber slices inside the jars until there is space only for the pickle juice.
5. Once the pickle juice starts simmering, immediately pour it into the glass jars with cucumbers. Screw the lid on tight.
6. To vacuum seal these pickles, place it inside a pressure cooker with enough water to submerge the jars completely and boil them for 20 - 30 minutes.
7. Once done, take the jars out and let them cool.
8. Serve these pickles with burgers or any salad.
Let these jars remain air tight for 2 weeks before opening them.