Garlic & Dill Pickled Cucumbers
|
Ingredients:
1 large cucumber or 2 small ½ cup distilled vinegar 1 cup water 1 tsp sea salt 1 tsp sugar |
Spices:
1 tbsp. NHHS Pickling Spice 1/5 tsp NHHS Minced Garlic 1/5 tsp NHHS Dill seed *If you like heat, add 1/2 -1 tsp of red chilies depending on your taste |
Directions:
Wash and pat dry your cucumbers. Cut off ends and then cut into spears the length of the jar leaving 1/2” head space at the top.
Place your cucumbers in a bowl and sprinkle with salt. Allow to sit in the salt to draw out some of their moisture.
On the stovetop in a small saucepan, combine the vinegar and water. Add in the required amount of salt and contents of spice packet. Add in chilies here if you desire heat in your cucumbers. Bring to a boil. Turn off heat and let sit for a few minutes.
Now rinse the salt off the cucumbers and pat dry. Place cucumber spears in glass pint sized jar and pour spice brine over them. Cover loosely and bring to room temperature. Place in refrigerator. Pickles are ready in 24 hours and will last up to two weeks in the refrigerator.
Serving suggestions: Appetizer plate; alongside sandwiche;, top your burgers.
Wash and pat dry your cucumbers. Cut off ends and then cut into spears the length of the jar leaving 1/2” head space at the top.
Place your cucumbers in a bowl and sprinkle with salt. Allow to sit in the salt to draw out some of their moisture.
On the stovetop in a small saucepan, combine the vinegar and water. Add in the required amount of salt and contents of spice packet. Add in chilies here if you desire heat in your cucumbers. Bring to a boil. Turn off heat and let sit for a few minutes.
Now rinse the salt off the cucumbers and pat dry. Place cucumber spears in glass pint sized jar and pour spice brine over them. Cover loosely and bring to room temperature. Place in refrigerator. Pickles are ready in 24 hours and will last up to two weeks in the refrigerator.
Serving suggestions: Appetizer plate; alongside sandwiche;, top your burgers.