Zutaten für Quick Pickles Kosher Dill
- 1 large cucumber
- 2 tablespoons kosher salt
- 1 teaspoon black peppercorns
- 1 teaspoon dried dill weed
- 3 cloves garlic, smashed
- 1 teaspoon dried dill weed and 9 tablespoons fresh dill
- 9 tablespoons fresh dill
- 1 1/2 cups distilled white vinegar
- 2 cups ice
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Zubereitung von Quick Pickles Kosher Dill
- In a large colander set over a bowl, toss the sliced cucumbers with 2 tablespoons of kosher salt. Let stand for 1 hour to draw out excess moisture.
- Rinse the cucumbers thoroughly under cold water and drain well. Discard the liquid from the bowl.
- Combine the peppercorns, dried dill weed, smashed garlic, and 1/2 cup of the fresh dill in a cheesecloth bag or a coffee filter. Tie it securely with kitchen twine.
- In a medium saucepan, bring the white vinegar to a medium boil. Reduce heat to low, add the spice bag and the drained cucumbers.
- Cover the saucepan and simmer for 5 minutes, or until the cucumbers turn a dull olive-brown color.
- Remove the spice bag from the saucepan and discard.
- Transfer the cucumbers and pickling liquid to a glass bowl. Add 2 cups of ice and stir gently until the ice is completely melted.
- Stir in the remaining 1 tablespoon of fresh dill.
- Refrigerate the pickles, uncovered, for at least 1 hour (or longer for a more intense flavor) before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
1g
Fat
0g
Carbs
0g
