Simple Cucumber Pickles

DSD_3947

 

These are salty pickles, not the spicy Indian ones we grow up with.  Really simple to make, and preferably consumed in a week or two.

Food tip: to keep the cucumber crunchy, chop off the ends before putting them in the jar.

The Recipe

Put in a jar:

A teaspoon of whole black peppercorns
A wad of dill
3 cloves slightly crushed garlic
2 heaping teaspoons of salt
Half a teaspoon of sugar

Cut the cucumbers lengthwise and stuff in the jar.

In a bowl, mix 1/3 cup white vinegar and 1 2/3 cup water.  Pour over the cucumbers.  Be sure to cover the cucumbers completely with the brine mixture.  Seal for two days.

Enjoy!  With a grilled cheese sandwich or with some fresh bread and cheese.

DSD_3953

 

 

 

 

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