I have always wanted to do this, my aunt made pickles when I was much younger. I was kinda of scared of them she kept them in a dark place, behind the recliner and they would make this burping noise! Well, this recipe doesn't look so scary.
It was also one of my favorite things to get at Disneyland a really huge pickle!
Fat Free...low carbs.
Okay...whose in? Who is going to try this with me? Don't be scared :)
Refrigerator Dill Pickles
1-1/2 cups distilled white vinegar
1/4 to 1/3 cup granulated sugar
4 teaspoons kosher salt
1 teaspoon mustard seeds
1 teaspoon coriander seeds
3/4 teaspoon dill seeds
2 cups hot water
2 pounds kirby cucumbers, sliced 1/4-inch thick
3/4 cup coarsely chopped fresh dill
3 cloves garlic, coarsely chopped
Directions:
1) Combine vinegar, sugar, salt, mustard seeds, coriander seeds and dill seeds in a heatproof bowl. Add hot water and stir until sugar dissolves and liquid is clear. Cool to room temperature.
2) Place cucumbers, garlic and dill in a large bowl. Toss to combine. Pour brine over all and turn to coat cucumbers. Cover them with a plate to weigh them down and keep them covered in brine. Cover bowl with plastic wrap and refrigerate overnight, stirring once or twice. Transfer to an airtight container and store for up to two weeks. Yield
No comments:
Post a Comment