Appetizer recipes
Dill flavored pickles
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30 min
General
Ingredients
- 3 lb cucumbers 1.36 kg cucumbers
- Lime juice (about 1 lime for every 4 cucumbers) Lime juice (about 1 lime for every 4 cucumbers)
- Water Water
- 1 quart apple cider vinegar 945 ml apple cider vinegar
- 2 quart water 1.89 l water
- 1/2 cup coarse salt 120 ml coarse salt
- Garlic (1 clove for each jar) Garlic (1 clove for each jar)
- Dill seed (1 tsp for each jar) Dill seed (1 tsp for each jar)
- Black peppercorns or crushed red pepper flakes (1/2 tsp for each jar) Black peppercorns or crushed red pepper flakes (1/2 tsp for each jar)
Method
Slice the cucumbers along the length, place them in a bowl and cover them with fresh lime juice and water. Soak overnight.
Rinse the cucumbers a couple of times with clear, cold water and lay them on a towel to dry.
In a pot over high heat add 1 quart apple cider vinegar, 2 quarts water and 1 cup coarse salt. Bring to a boil and remove from heat.
While waiting for the vinegar mixture to come to a boil, fill the jars with the sliced cucumbers. Add a clove of garlic, a teaspoon of dill seed and 1/2 a teaspoon of crushed red pepper or black peppercorns to each jar. Boil the jar lids in water for a few minutes to sterilize them.
Fill jars with the boiling vinegar mixture and seal them with the hot lids. Let sit for at least 7 days before opening.
Rinse the cucumbers a couple of times with clear, cold water and lay them on a towel to dry.
In a pot over high heat add 1 quart apple cider vinegar, 2 quarts water and 1 cup coarse salt. Bring to a boil and remove from heat.
While waiting for the vinegar mixture to come to a boil, fill the jars with the sliced cucumbers. Add a clove of garlic, a teaspoon of dill seed and 1/2 a teaspoon of crushed red pepper or black peppercorns to each jar. Boil the jar lids in water for a few minutes to sterilize them.
Fill jars with the boiling vinegar mixture and seal them with the hot lids. Let sit for at least 7 days before opening.
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