You are here

Quick Dill Pickles I

Western.Chefs's picture
Ingredients
  Cucumbers 16 (About 3 1/2 Inches Long)
  Vinegar 2 Tablespoon
  Garlic 4 Clove (20 gm) (Peeled)
  Mixed pickling spice 1 Teaspoon
  Mustard seeds/Celery seeds 1⁄2 Teaspoon
  Bay leaves 4
  Dill 1 1⁄2 Bunch (150 gm) (Or 2 Small Bunches)
  Grape leaves 2
  Water 1 Quart
  Coarse salt 1⁄2 Cup (8 tbs)
Directions

1. Wash the cucumbers and drain. Pack in upright position in two sterile quart jars. Add half the vinegar, garlic, pickling spice, mustard, bay leaves, dill and grape leaves to each jar.
2. Bring the water and salt to a boil and pour over the cucumbers, filling the jars to within one-half inch of the top. Seal at once. Let stand in refrigerator at least one week before using and use within two to three weeks.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Interest: 
Quick

Rate It

Your rating: None
4.169445
Average: 4.2 (18 votes)