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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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We can't get good dill pickles here; they all have sugar in the brine to suit the Thai taste buds. (Don't ask about the bread, okay?) So we devised this recipe through 6 months of trial and error. You can sterilize the jars if you are paranoid, but we don't bother anymore. These pickles must be kept refrigerated, however. Ingredients:
2 kg small cucumbers |
3 cups vinegar |
6 cups water |
3/8 cup salt |
3 garlic cloves, halved |
6 sprigs fresh dill |
3/4 teaspoon red pepper flakes |
15 peppercorns |
6 bay leaves |
Directions:
1. Wash cucumbers, rinse and leave soaking in very cold water.
2. Sterilize 3 jars and rings by boiling for 10 minutes. (optional).
3. Add 1/3 of dill stems, halved garlic, peppercorns, red pepper, and bay leaves to each jar. Pack pickles into jar until full.
4. Combine vinegar, water, and salt. Bring to a boil.
5. Pour brine into the jars until 1/8 inch from top. Seal the jars.
6. Let stand at room temperature for 1 day, then check jars for complete sealing. Refrigerate jars for 9 more days, or 10 days total. Keep refrigerated.
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