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How to Make 2-Day Dill Pickles
Recipe below. Subscribe to Hungry for more tasty recipes and how-to guides: http://bit.ly/PsJ96O
Making dill pickles yourself is as easy as boiling water, adding some herbs and cucumbers then leaving it in the fridge for two days!
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How To Make 2-Day Dill Pickles
Ingredients:
4 cups water
1 cup apple cider vinegar
1 cup rice vinegar
2 tbsp sea salt
1 whole dried chili
2 bay leaves
2 tsp black peppercorns
2 tsp whole coriander
2 tsp mustard seed
½ tsp whole cloves
½ tsp whole allspice
3, 1-inch wide lemon peels
5 small cucumbers, such as Persian or Kirby
½ bunch dill
4 cloves garlic
Directions:
Start by making the brine. Put the water, vinegars and salt in a medium pot and heat until the salt has dissolved. Remove from the heat and add the rest of the ingredients, except for the cucumbers, dill and garlic. Allow this mixture to cool completely.
Meanwhile, slice the cucumbers into spears. Alternatively, you can slice the cucumbers into rounds of varying thickness. The thinner the slice, the quicker the cucumber will pickle.
Place the cucumbers into a non-reactive (glass or plastic — no metal) container that has a tight fitting lid. Add the dill, garlic and pour the brine with all the seasonings over the top. If you put the cucumbers into more than one vessel, make sure to divide the dill garlic and seasonings evenly. Cover tightly and put in the refrigerator.
Allow the cucumbers to pickle for 2 days. They will last in the refrigerator for up to 2 months.
