Fresh dill pickles

Fresh dill pickles

Kosher-style pickles

By
From
Encyclopedia of Food and Cookery

Ingredients

Quantity Ingredient
750ml vinegar
750ml water
6 tablespoons salt
fresh or dried dill
garlic cloves, sliced
mustard seeds
30-36 cucumbers, 8–10 cm long

Method

  1. Mix a brine of the vinegar, water and salt. Bring to the boil.
  2. Put a generous layer of dill, ½–1 clove garlic and 1½ teaspoons mustard seeds in each sterilised jar.
  3. Pack cucumbers tightly in jars. When half filled with cucumbers, add another layer of dill and complete packing.
  4. Fill jars with boiling brine, leaving 1 cm in headspace. Put caps on jars, screwing bands tight. Gently simmer for 5 minutes in boiling water bath. Pickles will shrivel somewhat after processing, but they will later plump in sealed jar.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again