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Fresh Deli Dills

chef.jackson's picture
Ingredients
  Cucumbers 3 Pound (3 Inch, About 18)
  Water 5 Cup (80 tbs)
  White vinegar 1 1⁄2 Cup (24 tbs)
  Cooking pickling canning salt 1⁄2 Cup (8 tbs) (Morton)
  Garlic 2 Clove (10 gm), split
  Dill weed 1 Tablespoon
Directions

GETTING READY
1. Place the cucumbers in a colander and wash thoroughly in cold running water, scrubbing lightly to remove all traces of grit.
2. Drain well and add to a to a large non-metallic bowl.

MAKING
3. In a saucepan, combine vinegar, water and salt.
4. Heat until the salt dissolves and liquid reaches a boil.
5. Pour the brine over the cucumbers.
6. Add garlic and dill to the mixture.
7. Cover the cucumbers with a plate or saucer and weigh down with a heavy object so that the cucumbers remain immersed in the brine at all times.
8. Cover the bowl with a clean kitchen towel and place it in a cool dry area.
9. Allow the cucumbers to stand in the brine for 3 to 7 days.
10. Empty the cucumbers and brine into a 1 ½ quart sterilizer jar.
11. Cover and let cool in the refrigerator.

SERVING
12. Serve the pickles as an accompaniment to steaks and grills or use as required in cooking.

TIPS
Add a few onion rings to the jar of cucumbers and brine after some of the pickles have been consumed.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Method: 
Brining
Ingredient: 
Cucumber
Servings: 
40

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