Dill Pickles

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Recipe that Compliments:

Deli Style Sandwiches
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Tips and Hacks

Step up your veggie dip game. Instead of using a conventional serving bowl, use a hollowed-out red cabbage. Not only does it add a colorful and eye candy element to your table, but it also serves as a practical and edible vessel for your favorite dip.

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Kagar K. | September 15th, 2023

Recipe of Canada

Ingredients:

Qty	Unit	Ingredient
1	cup	Kosher salt
4	quarts	Water	Water Water, the essence of life, is a transparent, tasteless, and odorless liquid that covers about 71% of the Earth's surface. Its neutral flavor allows other ingredients to shine while enhancing the overall texture Read more...
5	pounds	Pickling Cucumbers » approximately
1	bunch	Dill » fresh, chopped
4	cloves	Garlic » cut in half	Garlic Garlic is a mighty ingredient that adds depth and flavor to a wide range of dishes. Whether you're tossing it into a pasta sauce, roasting it to spread on bread, or using it Read more...
1/2	teaspoon	Pickling Spice

Prep Time	Process Time	Overall Time
30 Minutes	2 Weeks	2 weeks 30 minutes

Directions:

- Wash cucumbers very well. Cut off ends.

1. In a large bowl, dissolve the kosher salt in 4 quarts of water.

2. Place dill and garlic into a sterilized gallon jars.

3. Put in the whole cucumbers, tightly packed.

4. Add the pickling spice.

5. Pour the salted water solution into the jar, filling to the top.

6. The amount of water needed for a gallon jar will vary depending on size and amount of cucumbers in the jar.

7. If you need more; the ratio is 1/4 cup kosher salt to 1 quart of water.

8. Cover tightly and keep in a dark room or closet.

9. The pickles will be half sour after one week, and completely sour after 2 weeks.

Submitted by Kagar K. | September 15th, 2023 See all of Kagar K.'s Recipes.

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