Cucumber Pickles

One great way to preserve all of those delicious fresh vegetables for the winter is by pickling them. Patti takes you step by step through the process of seasoning, jarring, and sealing up your cucumbers to make tasty, crunchy pickles right in your own kitchen.

Ingredients

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
Peppercorns 2 Tablespoon
All spice 2 Tablespoon
Ginger root 2 Small , peeeled
Cucumbers 1 Kilogram , sliced vertically cut and quartered

Directions

MAKING

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.

SERVING

8. Serve these pickles with burgers or any salad.

TIPS

Let these jars remain air tight for 2 weeks before opening them.

Recipe Summary

Difficulty Level: Medium
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 99Calories from Fat 15

 % Daily Value*

Total Fat 2 g3.1%

Saturated Fat %

Trans Fat 0 g

Cholesterol

Sodium 594 mg24.75%

Total Carbohydrates 17 g5.7%

Dietary Fiber 2 g8%

Sugars 2 g

Protein 3 g6%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet