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  • Writer's pictureelham hazfi

Dill pickles


Dill pickles 🥒🥒🥒


Ingredients for two 500 ml jars

  • 2 cups white vinegar

  • 2 cups water

  • 2 Tbsp pickling salt

  • 2 garlic cloves cut in half

  • 1 Tbsp mustard seeds

  • 1 Tbsp whole black pepper

  • 2 Dill weed springs

  • 8 -10 pickling cucumbers


Instructions:


  1. In a pot bring water, vinegar and salt to boil for 2 minutes then let it cool down.

  2. Cut the cucumbers in 4 pieces from length.

  3. Arrange the cucumbers, garlics and dill weeds into the jars (500 ml).

  4. Divide the mustard seeds and black peppers into two jars.

  5. Fill up the jars with cooled brine.

  6. Close the lids and keep the pickles at room temperature for 2 days and after keep them refrigerated.

  7. The pickle is ready after 48 hours.

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