This recipe best suits a beginner pickling kit
Ingredients (Per 900ml Jar)
4 to 5 pickling cucumbers
2 garlic cloves, halved
1 teaspoon mustard seeds
1 teaspoon peppercorns
Fresh dill sprigs, 2–3
1 cup water (240 ml)
1 cup distilled white vinegar (240 ml)
1 tablespoon Pickling Salt
Instructions
- To make dill pickle spears, slice the cucumbers lengthwise into quarters.
- To make dill pickle chips, thinly slice them horizontally.
- Pack the cucumbers into one 900 ml jar. Add the garlic, mustard seeds, peppercorns, and dill sprigs.
- In a medium saucepan, heat the water, vinegar, sugar, and salt over medium heat. Stir until the sugar and salt dissolve (about 1 minute).
- Let the brine cool slightly, then pour it over the cucumbers, making sure they’re fully submerged.
- Set aside to cool to room temperature, then seal and store in the fridge.
Pickling Time
- Spears: lightly pickled after 2 days; best flavor around day 5–6
- Chips: lightly pickled after 1 day; flavor improves daily
Store in the fridge for several weeks.
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