Equipment:
4 (1 Quart) jars with lids, cleaned well in hot water
3 quart saucepan
Wide Mouth Funnel
Ingredients:
4lbs pickling cucumbers
1/4 cup chopped garlic
2 jalapeno peppers, thinly sliced
1/2 cup chopped fresh dill
Brine:
4 cups white vinegar
2 cups water
6 tbsp kosher salt
1/2 cup sugar
5 tablespoons pickling spice
2 tbsp mustard seeds
2 tbsp black peppercorns
Directions:
1. Combine the vinegar, water, kosher salt, sugar, pickling spice, mustard seeds, and peppercorn in the saucepan and bring it to a boil over high heat. Remove from heat and allow it to cool until just slightly warmer than room temperature.
2. Slice the cucumbers into 1/2 inch thick rounds. Divide them evenly between the jars. Add the garlic, jalapenos, and dill, dividing them all evenly between the jars.
3.Pour the brine into the jars, making sure they cover the ingredients. Cool to room temperature and cover with lids. Store in the refrigerator, allowing the pickles to marinade for a week, then serve.
4 (1 Quart) jars with lids, cleaned well in hot water
3 quart saucepan
Wide Mouth Funnel
Ingredients:
4lbs pickling cucumbers
1/4 cup chopped garlic
2 jalapeno peppers, thinly sliced
1/2 cup chopped fresh dill
Brine:
4 cups white vinegar
2 cups water
6 tbsp kosher salt
1/2 cup sugar
5 tablespoons pickling spice
2 tbsp mustard seeds
2 tbsp black peppercorns
Directions:
1. Combine the vinegar, water, kosher salt, sugar, pickling spice, mustard seeds, and peppercorn in the saucepan and bring it to a boil over high heat. Remove from heat and allow it to cool until just slightly warmer than room temperature.
2. Slice the cucumbers into 1/2 inch thick rounds. Divide them evenly between the jars. Add the garlic, jalapenos, and dill, dividing them all evenly between the jars.
3.Pour the brine into the jars, making sure they cover the ingredients. Cool to room temperature and cover with lids. Store in the refrigerator, allowing the pickles to marinade for a week, then serve.
No comments:
Post a Comment