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Recipes - and - RecipesWhen Melanie was here for lunch yesterday I had some of my home-made dills on the table. She loved them and asked for the recipe. So, while I certainly don't serve them for brekkie, I thought that maybe someone else is interested.
Ingredients:
cucumbers
dill
fresh garlic (optional, but we love it)
mustard seeds
hot pepper flakes
coarse pickling salt
vinegar
water
Method:
Scub mason jars (as if you don't know that!)
In the bottom of each jar place two or three sprigs of dill, 1/4 stp.each of pepper flakes, and mustard seeds. Also one peeled clove of garlic. If clove is very large, cut in half. Depends on how much you like garlic.
Prepare brine: 3 liters of water, 3/4 cup coarse salt, 3/4 cup white vinegar.
Bring liquid to boil, just long enough that the salt is absorbed.
Pour hot brine over cucumbers, leaving about 1/4 in. space at the top.
Seal jars, wipe the outside if there is a spill for the salty water will make the jar look. grey.
Some jars will seal tightly, some won't. It has no effect on the outcome.
Pickles are ready to eat in about a week. Mine last a year with most of the jars not sealed.
I have also done green tomatoes at the end of a season. Yummy, but Dieter doesn't like them.
Schaferhof B&B
Niagara
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