Dill Pickles
Serves 1
Directions
- 1Wash the cucumbers thoroughly.
- 2Wash the cucumbers thoroughly.
- 3Wash the cucumbers thoroughly.
- 4Place the cucumbers in an ice bath.
- 5Place the cucumbers in an ice bath.
- 6Place the cucumbers in an ice bath.
- 7Nip off the tip flower end of each cucumber.
- 8Nip off the tip flower end of each cucumber.
- 9Nip off the tip flower end of each cucumber.
- 10Sterilize jars in boiling water.
- 11Sterilize jars in boiling water.
- 12Sterilize jars in boiling water.
- 13Place seasoning in a jar.
- 14Place seasoning in a jar.
- 15Place seasoning in a jar.
- 16Add pickling spice, a grape leaf, minced garlic, horseradish sauce, and dill weed to the jar.
- 17Add pickling spice, a grape leaf, minced garlic, horseradish sauce, and dill weed to the jar.
- 18Add pickling spice, a grape leaf, minced garlic, horseradish sauce, and dill weed to the jar.
- 19Stuff the jar with cucumbers.
- 20Stuff the jar with cucumbers.
- 21Stuff the jar with cucumbers.
- 22Prepare the brine using a 50/50 mix of water and white vinegar.
- 23Prepare the brine using a 50/50 mix of water and white vinegar.
- 24Prepare the brine using a 50/50 mix of water and white vinegar.
- 25Pour the brine into the measuring cup.
- 26Pour the brine into the measuring cup.
- 27Pour the brine into the measuring cup.
- 28Pour the brine into the jar, up to approximately half an inch from the top.
- 29Pour the brine into the jar, up to approximately half an inch from the top.
- 30Pour the brine into the jar, up to approximately half an inch from the top.
- 31Release air bubbles using a butter knife.
- 32Release air bubbles using a butter knife.
- 33Release air bubbles using a butter knife.
- 34Place the sterilized lid on the jar.
- 35Place the sterilized lid on the jar.
- 36Place the sterilized lid on the jar.
- 37Place the jars into the boiling water bath for fifteen minutes.
- 38Place the jars into the boiling water bath for fifteen minutes.
- 39Place the jars into the boiling water bath for fifteen minutes.
- 40Remove jars from the boiling water and let cool, the lids should be sucked back down.
- 41Remove jars from the boiling water and let cool, the lids should be sucked back down.
- 42Remove jars from the boiling water and let cool, the lids should be sucked back down.
Ingredients
- cucumbers
- cucumbers
- cucumbers
- 2 teaspoons pickling spice
- 2 teaspoons pickling spice
- 2 teaspoons pickling spice
- 1 grape leaf
- 1 grape leaf
- 1 grape leaf
- 2 teaspoons minced garlic
- 2 teaspoons minced garlic
- 2 teaspoons minced garlic
- 1 teaspoon horseradish sauce
- 1 teaspoon horseradish sauce
- 1 teaspoon horseradish sauce
- dill weed
- dill weed
- dill weed
- 50 % water
- 50 % water
- 50 % water
- 50 % white vinegar
- 50 % white vinegar
- 50 % white vinegar
Equipment
jarscolanderknifecutting boardspoonmeasuring cupbutter knifetongspot with boiling water
Tips
- Nipping off the flower end of the cucumber helps it stay crisp.
- It takes approximately two weeks for the pickles to be ready for consumption.