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Quick Dill Pickles

American.Gourmet's picture
Ingredients
  Cucumbers 16 (3 1/2 inches long)
  Vinegar 2 Tablespoon
  Garlic 4 Clove (20 gm), peeled
  Whole mixed pickling spice 1 Teaspoon
  Mustard seeds 1⁄2 Teaspoon (whole)
  Bay leaves 4
  Fresh dill 1 3⁄4 Bunch (175 gm) (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

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Boiled
Dish: 
Dry Curry
Restriction: 
Vegetarian
Ingredient: 
Grape
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
8

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