Dill Pickles

photo 2(16)

because I never know what to do with too much cucumber!

From Pickled by Kelly Carrolata

6 Tbsp Canning Salt (non iodized)

1/2 Gallon Water

1 Cup Apple Cider Vinegar

4 pound Cucumbers

1 cup fresh Dill leaf

2 Tbsp Black Peppercorns

1/2 Cup Pickling Spices (store bought or home blended)

 

Step 1: Make Brine by mixing salt and water, then adding Apple Cider Vinegar.

 

Step 2: Mix Cucumbers with Dill, Peppercorns, and Pickling spice blend.  Place mixture in 1 Gallon jar.

Step 3: Pour Brine over Cucumbers.  Add more ACV to fill liquid to top of the jar, and make sure that all Cucumbers are submerged in Brine.  Seal jar tightly!

Step 4: Place sealed jar of Cucumbers in Brine in the refrigerator and let sit.  After 2 days they will be edible, and will grow increasingly sour over the course of time.  Eat within 10-14 days as these are neither processed or preserved.

 

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One thought on “Dill Pickles

  1. Pingback: CSA Week 8 | Lisa Resnick Therapy

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