Saturday, March 19, 2011

Aggie's Pickled Vegetables

3 1/2 ounces sea salt (about 1/3 cup plus 1 T)
1/2 cup apple cider vinegar
8 cups bottled water
1 1/2 pounds kirby cucumbers, thoroughly washed and dried
a few sprigs fresh dill, washed and dried

Preparing the pickle:
Mix the sea salt, apple cider vinegar, and water and bring to a boil. Simmer for 5 minutes. Remove the brine from the heat and allow it to cool slightly. Arrange the cucumbers upright in a container large enough to hold the brine. Place the dill sprigs in among the cucumbers in the jars. The cucumbers should be fitted tightly and should come within 1/2-inch of the top of the container.

Fill the container with the brine to the top and tap on a flat surface to remove any possible air bubbles.


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