Ingredients for Saltwater Pickles With Dill
- Cucumbers
- Boiling Water
- 1/4 cup kosher salt
- 4 cups sliced rye bread (about 1 loaf)
- 1/2 cup fresh dill, roughly chopped
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How to Make Saltwater Pickles With Dill
- Combine water, salt, sugar, and dill in a large pot. Bring to a boil, stirring until salt and sugar are completely dissolved.
- Remove from heat and let the brine cool completely. This is crucial to prevent the pickles from becoming mushy.
- While the brine cools, slice the rye bread into 1/2-inch thick slices. You can use any type of rye bread you prefer.
- Pack the rye bread slices tightly into clean, sterilized jars, leaving about 1 inch of headspace at the top.
- Carefully pour the cooled brine over the rye bread slices, ensuring all the slices are fully submerged. Again, leaving that inch of headspace.
- Add a few more dill sprigs to each jar, for extra flavour.
- Seal the jars tightly. Store them in a cool, dark place for at least 2 weeks, or longer for a more intense flavor. The longer they sit, the more the bread will absorb the brine's flavor.
- Before serving, check for any mold. If you see mold, discard immediately. Otherwise, enjoy your delicious homemade saltwater rye bread pickles!
Nutrition Information (Approximate per serving)
Sodium
125 g
Sugar
24g
Fat
0g
Carbs
5g
Recipe Tags (Choose a tag and find related recipes!)
Time To Make
Course
Main Ingredient
Cuisine
Preparation
Low Protein
Healthy
5 Ingredients Or Less
Very Low Carbs
Jams And Preserves
Condiments Etc
Vegetables
Hungarian
1 Day Or More
Easy
European
Low Fat
Vegan
Vegetarian
Dietary
Low Cholesterol
Low Saturated Fat
Low Calorie
Low Carb
Low In Something
