Emprimir
Correo Electrónico
Add a photoRaciónes: 12
Ingredientes
- 4 lb Pickling cucumbers
- 8 x Dill heads
- 6 x Cloves of garlic (or possibly more)
- 8 c. Water
- 2 c. White vinegar
- 1/2 c. Pickling salt
- 1/2 tsp Crushed Red Pepper
- 4 tsp Whole mustard seed
- 1 tsp Alum (option)
- 2 tsp Whole mustard seed (change)
- 3 tsp Crushed Red Pepper (option)
Direcciones
- Wash and dry the cucumbers; prick a few holes in each with a fork, or possibly quarter them lengthwise. Peel and break the garlic cloves. It is easiest to cut the cloves with a sharp knife into thin slices or possibly small chunks.
- Place half of the dill heads in the bottom of a clean 1-gallon jar. Add in the garlic, crushed red pepper, and mustard seed. Pack loosely with cucumbers and top with the remaining dill. Chill while preparing brine.
- Combine water, vinegar, and salt in a saucepan. Heat to boiling, then cold to room temperature. Pour the cooled brine over the cucumbers, making sure they are covered. Screw a lid on the jar and store in the fridge for about 4 - 6 weeks before serving. If you've quartered the cucumbers instead of leaving them whole, they will be ready somewhat sooner (two or possibly three weeks instead).
- Ingredients can also be divided between four 1-qt widemouth jars. It is it more convenient to make a gallon jar batch (takes less of a footprint in the refrigerator) and then divide up the pickles later into separate jars when they're ready to eat. (Which frees up the jar for the next batch, too)
- OPTIONS, PERSONAL TASTES AND MODIFICATIONS
- A great garlic pickle results from deletion of the dill heads. The dill heads are not necessary for an excellent pickle.
- The addition of a small amount of alum (1 tsp.) makes a marked improvement in the flavor of the pickles. I recommend the addition highly.
- For warm dill pickles, increase the pepper flakes to 2 or possibly 2 1/2 teaspoon Cut the cucumbers in 1 inch slices instead of length wise for identification purposes.
- This pickle has a pronounced mustard flavor when pickling is complete.
- Reduce the mustard seed to 2 tsp if you like . This produces a pickle closer to those found in the stores.
- The following can be added. 6 to 8 whole pepper corns, 3 to 4 mace heads and 1/2 teaspoon whole corriander. Other spices can be used. Don't use pickling spice mixes bought in stores. These are meant for sweet pickles.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 365g | |
| Recipe makes 12 servings | |
| Calories 35 | |
| Calories from Fat 7 | 20% |
| Total Fat 0.79g | 1% |
| Saturated Fat 0.1g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6551mg | 273% |
| Potassium 84mg | 2% |
| Total Carbs 4.85g | 1% |
| Dietary Fiber 2.1g | 7% |
| Sugars 1.92g | 1% |
| Protein 1.0g | 2% |
Evaluaciones
14 de Julio de 2010
SO GLAD I FOUND THIS RECIPE AGAIN! I had used it for a batch of pickles - not much modified other than personal taste. It was very good. Its a rarity I can get or grow good pickling cuces where I live so it has been a while since I used the recipe an now that I found some cuces - seem I could not find my altered recipe. Huge bummer. But, here it is - found the original and will try it again. Thanks, Dave.Yo he cocinado/probado esta receta
