Taco recipes
Homemade dill pickles
4 (1)
Serves 4 - 6
Mexican
Ingredients
- 6 gherkin or Kirby cucumbers, washed stemmed and halved lengthwise 6 gherkin or Kirby cucumbers, washed stemmed and halved lengthwise
- 1 tbsp black peppercorns 15 ml black peppercorns
- 1 tbsp coriander seeds 15 ml coriander seeds
- 3 clove garlic (thinly sliced) 3 clove garlic (thinly sliced)
- 1/2 cup fresh dill 120 ml fresh dill
- 2 tbsp salt 30 ml salt
- 1/2 cup white vinegar 120 ml white vinegar
Method
Place the black peppercorns, coriander seeds, garlic, dill and salt in a sterilized 1-quart Mason jar. Add the cucumber slices on top and pour in the vinegar. Add enough water to fill the jar. seal and shake well to mix the spices and herbs.
Place in the refrigerator for at least 6 days, shaking the jar daily.
Place in the refrigerator for at least 6 days, shaking the jar daily.
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