PSM
01-27-2017, 15:59
This is new to me but turned out pretty good. They taste very close to Claussen Kosher Dills.
I made these just for quick use rather than long-term storage.
1 C water (less for more tart pickles)
1 C white distilled vinegar (more for tartness)
1 T dried or bunch of fresh dill
Several cloves of garlic to your liking (could have used more)
Pinch red pepper flakes
Black peppercorns to your liking
3 T Kosher salt (my wife says it's too much but she can make her own damned pickles :D)
Bring all of the above to a boil and let simmer for a short time. Pour over cucumber in heat tolerant container. Let cool and refrigerate.
I did a similar thing to Brussels sprouts but used Italian seasoning in place of the garlic and spices, including salt as the seasoning mix already had salt in it. I also cooked the sprouts for about 10 to 15 minutes before adding the brine.
Pat
I made these just for quick use rather than long-term storage.
1 C water (less for more tart pickles)
1 C white distilled vinegar (more for tartness)
1 T dried or bunch of fresh dill
Several cloves of garlic to your liking (could have used more)
Pinch red pepper flakes
Black peppercorns to your liking
3 T Kosher salt (my wife says it's too much but she can make her own damned pickles :D)
Bring all of the above to a boil and let simmer for a short time. Pour over cucumber in heat tolerant container. Let cool and refrigerate.
I did a similar thing to Brussels sprouts but used Italian seasoning in place of the garlic and spices, including salt as the seasoning mix already had salt in it. I also cooked the sprouts for about 10 to 15 minutes before adding the brine.
Pat