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Ingredientes
- 1 lbs pickling cucumbers, each sliced lengthwise into 4 spears
- 1 tbsp kosher salt
- ½ cup plus I tbsp fresh dill
- 1 tbsp black peppercorns
- 1 tbsp dry dill weed
- 6 medium garlic cloves, smashed
- 1 ½ cup distilled white vinegar
- ½ cup ice
Direcciones
- Toss cucumbers with salt in a colander set over bowl. Let stand one hour. Discard drained fluid.
- Place ½ cup fresh dill, peppercorns, dried dill weed, and garlic in paper coffee filter or several layers of cheesecloth and tie tightly with kitchen twine. Bring spice bag and vinegar to boil in medium saucepan, Reduce heat to low and add cucumbers. Cover and cook until cucumbers turn dull olive-brown, about 5 minutes. Discard spice bag.
- Transfer cucumbers and liquid to large bowl, add ice, and stir until melted. Stir in remaining fresh dill. Refrigerate, uncovered, at least one hour before serving.
- Can be stored in airtight container for 2 weeks.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 60g | |
| Recipe makes 16 servings | |
| Calories 10 | |
| Calories from Fat 1 | 10% |
| Total Fat 0.08g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 780mg | 33% |
| Potassium 22mg | 1% |
| Total Carbs 1.34g | 0% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.32g | 0% |
| Protein 0.24g | 0% |
