Dill Pickles

Name: Dill Pickles
Ingredients: 15 pickling cucumbers or Kirbies; 3 cups water; 2 cups white vinegar; 1/4 cup coarse salt; 2 tablespoons granulated sugar; 3/4 teaspoon ground cumin; 1 teaspoon black peppercorns; 1/2 teaspoon turmeric; 2 whole cloves; 1 bay leaf; 1 medium onion, sliced; 1 stalk celery, sliced; 1/2 carrot, peeled and sliced; 1 jalapeno pepper, sliced with seeds; 1 stalk celery, sliced; 1/2 carrot, peeled and sliced; 1 jalapeno pepper, sliced with seeds; 8 garlic cloves, peeled; 1 bunch dill; 1 sprig thyme

20 ingredients

10 steps

Ingredients

15 pickling cucumbers or Kirbies
3 cups water
2 cups white vinegar
1/4 cup coarse salt
2 tablespoons granulated sugar
3/4 teaspoon ground cumin
1 teaspoon black peppercorns
1/2 teaspoon turmeric
2 whole cloves
1 bay leaf
1 medium onion, sliced
1 stalk celery, sliced
1/2 carrot, peeled and sliced
1 jalapeno pepper, sliced with seeds
1 stalk celery, sliced
1/2 carrot, peeled and sliced
1 jalapeno pepper, sliced with seeds
8 garlic cloves, peeled
1 bunch dill
1 sprig thyme

Directions

1

Bring a large stockpot water to a boil.
2

Add cucumbers, immediately remove from heat, and drain in a colander.
3

Rinse with cold water and reserve.
4

Combine pickling liquid ingredients in a medium saucepan and bring to a boil.
5

Place cucumbers in a large container with remaining vegetables and herbs.
6

Pour hot pickling liquid over cucumber mixture and let cool.
7

Tap down solids until liquid rises to top.
8

Cover with plastic wrap and let stand at room temperature 1 day.
9

Transfer to a sealed container and refrigerate 3 days before serving.
10

Store indefinitely.