Ingredients with Measurements:
- 2 lbs pickling cucumbers
- 1 cup white vinegar
- 1 cup water
- 1 tbsp kosher salt
- 1 tbsp sugar
- 4 garlic cloves, peeled and sliced
- 2 sprigs fresh dill
- 1 tsp black peppercorns
- 1 tsp mustard seeds
- 1 bay leaf
Special equipment needed:
- 2 quart-sized mason jars with lids
- Large pot for boiling water
Step-by-step instructions:
1. Wash the cucumbers and slice them into 1/4 inch rounds.
2. In a large pot, bring the vinegar, water, salt, and sugar to a boil. Stir until the salt and sugar are dissolved.
3. Divide the garlic, dill, peppercorns, mustard seeds, and bay leaf between the two mason jars.
4. Pack the cucumber slices tightly into the jars, leaving about 1/2 inch of space at the top.
5. Pour the hot vinegar mixture over the cucumbers, filling the jars to the top.
6. Use a chopstick or knife to remove any air bubbles and ensure the cucumbers are fully submerged in the liquid.
7. Screw on the lids tightly and let the jars cool to room temperature.
8. Once cooled, store the jars in the refrigerator for at least 24 hours before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 5 minutes
Temperature:
- Boiling point for the vinegar mixture
Serving size:
- Makes 2 quart-sized jars of pickles
Nutritional information:
- Serving size: 1 oz (28g)
- Calories: 5
- Total fat: 0g
- Sodium: 150mg
- Total carbohydrates: 1g
- Protein: 0g
Substitutions for ingredients:
- Apple cider vinegar can be used instead of white vinegar
- Honey can be used instead of sugar
- Fresh thyme or rosemary can be used instead of dill
Variations:
- Add sliced jalapenos for a spicy kick
- Use different types of vinegar for different flavor profiles
- Experiment with different herb combinations, such as thyme and rosemary or basil and oregano
Tips and tricks:
- Use fresh cucumbers for the best flavor and texture
- Make sure the jars and lids are clean and sterilized before using
- Let the pickles sit in the refrigerator for at least 24 hours before serving for maximum flavor
Storage instructions:
- Store the pickles in the refrigerator for up to 2 months
Reheating instructions:
- These pickles are meant to be served cold and do not need to be reheated
Presentation ideas:
- Serve the pickles in a small bowl or on a platter with toothpicks for easy snacking
Garnishes:
- Fresh herbs, such as dill or thyme, can be used as a garnish
Pairings:
- These pickles pair well with sandwiches, burgers, and grilled meats
Suggested side dishes:
- Serve these pickles alongside potato salad or coleslaw for a classic summer meal
Troubleshooting advice:
- If the pickles are too salty, rinse them under cold water before serving
Food safety advice:
- Make sure the jars and lids are clean and sterilized before using to prevent bacteria growth
Food history:
- Pickling has been used as a method of preserving food for centuries, dating back to ancient civilizations such as the Greeks and Romans.
Flavor profiles:
- These pickles have a tangy, slightly sweet flavor with a hint of garlic and herbs.
Serving suggestions:
- Serve these pickles as a snack or as a side dish with your favorite meal.
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