Friday, April 1, 2011

BF's Pickles

3 Kirby cucumbers, sliced into 1/8-inch thick slices
2 cups plus 2 tablespoons distilled white vinegar
3/4 cup packed coarsely chopped fresh dill
2 to 3 T sugar
2 garlic cloves, coarsely chopped
2 teaspoons kosher salt
3/4 teaspoon dill seeds
1/2 teaspoon whole mustard seeds
1/2 teaspoon coriander seeds

Preparing the pickles:
Put the sliced cucumber in a medium bowl (which has a fitted lid).

Combine 1 cup of water, the vinegar, dill, sugar, garlic, salt, dill, mustard and coriander seeds in a small saucepan over high heat and bring to a boil. Cook until the sugar and salt is dissolved. Remove from the heat and taste for tartness, add more sugar if too sour and let cool to room temperature.

Pour the cooled liquid over the cucumbers, cover and refrigerate for at least 4 hours and up to 48 hours, stirring the mixture at least once.


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