Dill Pickles
Serves 1
Directions
- 1Wash the cucumbers thoroughly.
- 2Place the cucumbers in an ice bath.
- 3Nip off the tip flower end of each cucumber.
- 4Sterilize jars in boiling water.
- 5Place seasoning in a jar.
- 6Add pickling spice, a grape leaf, minced garlic, horseradish sauce, and dill weed to the jar.
- 7Stuff the jar with cucumbers.
- 8Prepare the brine using a 50/50 mix of water and white vinegar.
- 9Pour the brine into the measuring cup.
- 10Pour the brine into the jar, up to approximately half an inch from the top.
- 11Release air bubbles using a butter knife.
- 12Place the sterilized lid on the jar.
- 13Place the jars into the boiling water bath for fifteen minutes.
- 14Remove jars from the boiling water and let cool, the lids should be sucked back down.
Ingredients
- cucumbers
- 2 teaspoons pickling spice
- 1 grape leaf
- 2 teaspoons minced garlic
- 1 teaspoon horseradish sauce
- dill weed
- 50 % water
- 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.
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