Dill and garlic cucumbers
Ingredients:
| 3 | Large garlic cloves |
| 10-12 | Mini cucumbers (or large pickles |
| 1 | Bunch of dill |
| 600 ml | Water |
| 900 ml | White wine vinegar |
| 75 g | Sea salt |
| 2 tsp. | Pickles spices (following recipe) |
| 1 tsp. | Dill seeds |
| 1 tsp. | Whole black pepper grains |
Instructions:
- To lighten the acidity of the vinegar, partially replace it with water.
- Other aromas such as fennel, onions, and cloves may also be used.
- Peel the garlic and put into a sterilized jar, with the cucumbers and dill.
- In a cookpot, pour water, vinegar, salt, pickle spices, dill seeds and black pepper.
- Bring to boil and maintain boil at high heat for 3 minutes. Allow to cool.
- Pour contents from cookpot into jar(s) in a way that the cucumbers will be covered with at least 1 cm of mix.
- Keep all leftover spices and add them to jar(s), throw away any leftover liquid.
- Leave macerate in refrigerator for at least 3 weeks before eating.
- Verify, after 1 to 2 days, that the cucumbers are still completely covered in vinegar. If some cucumbers are not completely covered, introduce a piece of sulfurized paper, which is to be removed 2 weeks later.
Yields : about 2 litres.
Référence, L’art de conserver fruits et légumes
