Do you like eating pickles? Here’s a super easy and quick pickle recipe from Everyday Food. It’s sweet, sour, salty and crunchy, just the way you like it. You can eat them as a snack or add them to a sandwich, salad, dip or pizza! It’s addictive – I’m sure you’ll make it at home again and again from now on.
ingredients
- 3 cups white vinegar
- 1 1/2 cups sugar
- 2 teaspoons coarse salt
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon celery seeds
- 2 to 4 small red chilies (optional)
- 1/8 teaspoon ground goldenseal
- 1 1/2 cups fresh dill sprigs
- Cucumber
- glasses
Note: You should choose cucumbers with fewer seeds and thinner skin. Choose small Kirby cucumbers or large European cucumbers.
instructions
Step 1:
Cut the cucumbers into slices about two centimeters thick. If you prefer, you can also cut them into wedges. If you prefer, you can also slice them lengthwise. Place them in a colander and sprinkle with a tablespoon of coarse salt. Toss the cucumbers with the salt and place them in the refrigerator for about 3 hours. You can also add a few ice cubes to make them even more crunchy.
Step 2:
After 3 hours, rinse the cucumbers to remove excess salt.
Step 3:
Layer the cucumbers with some dill in the jars.
Step 4:
Prepare the brine. In a medium saucepan, bring 3 cups white vinegar, 1 1/2 cups sugar, 2 teaspoons coarse salt, 1/2 teaspoon mustard seeds, 1/2 teaspoon celery seeds and 1/8 teaspoon turmeric to a boil. Stir until the sugar dissolves and then bring to a boil.
Step 5:
After boiling, pour into a measuring cup and pour into the glasses. Make sure the vegetables are completely submerged and the liquid does not overflow.
