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Quick "Kosher" Double-dill Pickles

 

Using a short and easier technique, these pickles still deliver all the flavor of long-cured deli pickles.
43

Yield

16

servings

Prep

10

min

Cook

10

min

Ready

2

hrs

 

Ingredients

1 pound pickling cucumbers
each sliced lengthwise into 4 spears
*
1 tablespoon kosher salt
1 tablespoon black peppercorns
1 tablespoon dill weed, dried
*
6 cloves garlic
smashed
½ cup dill weed, fresh
plus 1 additional tablespoon, chopped
*
1 ½ cups white vinegar
½ cup ice cubes
*

Directions

Toss cucumbers with salt and place in a colander set over bowl. Let stand for 1 hour. Discard the liquid.

Wrap the peppercorns, dill weed, garlic, and ½ cup fresh dill in several layers of cheesecloth and tie tightly with kitchen twine.

Bring the spice bag and vinegar to boil in medium saucepan.

Reduce heat to low and add the cucumbers. Cover and cook until cucumbers turn dull olive-brown, about 5 minutes. Discard the spice bag.

Transfer cucumbers and liquid to glass bowl, add ice, and stir until melted.

Stir in remaining 1 tablespoon fresh dill.

Refrigerate, uncovered, at least 1 hour before serving.

The pickles will keep, refrigerated in a covered container for up to 2 weeks.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 27g (1.0 oz)
Amount per Serving
Calories 90% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 437mg 18%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 1g
Vitamin A 0% Vitamin C 2%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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