Ingredients
4 each cucumbers *
1 bunch dill weed
1 quart apple cider vinegar
8 cups water
1 cup pickling salt
1 cloves garlic peeled
Method
Sources
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Feathery dill — pickles, gravlax, cream sauces, potato salad
Pickling starter kit — jars, weights, salt, recipe guide, ferment
Adjustable stand — hold cookbook or tablet at eye level while cooking
Indian pickle spice — mango achar, lime pickle, mixed pickle
Chamber sealer — true compression, infusion, liquid sealing
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Feathery dill — pickles, gravlax, cream sauces, potato salad
Pickling starter kit — jars, weights, salt, recipe guide, ferment
Adjustable stand — hold cookbook or tablet at eye level while cooking
Indian pickle spice — mango achar, lime pickle, mixed pickle
Chamber sealer — true compression, infusion, liquid sealing
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Wash the cucumbers and remove any stems. Cover with cold water and refrigerate overnight or for several hours. Pack the cucumbers into pint jars as tightly as possible. Poke in 2 springs of dill. Bring the cider vinegar, water, salt and garlic cloves (12 to 16 cloves depending on your taste) to a boil. Boil for 2 minutes. Fish out the garlic cloves with a slotted spoon and put one in each jar (or to taste) while the brine cools slightly. Pour the hot brine into the jars and seal. Makes 12 Pints.