Dill Pickles is a must in winter menu.
Ingredients for preparation Dill Pickles:
Pickles can garnish any dish and impart piquancy.
- 1 1/2 kg small cucumbers
- 2 ea garlic cloves, crushed
- 1 c distilled white vinegar
- 5 c water
- 1/2 c salt
- 3 tb dill weed
Method:
- Scrub cucumbers.
- Place a layer of dill on bottom of a large ceramic bowl or crock.
- Cover with half the cucumbers.
- Add another layer of dill, then the remaining cucumbers.
- Add garlic.
- Top with a final layer of dill.
- Mix vinegar, water, and salt.
- Pour over dill and cucumbers.
- Add more water, if needed, to cover completely.
- Cover bowl with a china plate to hold pickles under the brine.
- Let stand in a cool place 4 days.
- Seal in sterilized jars.
