Dilled Pickles
| Preparation: | 10 min |
| Marinating/Waiting: | 6 h |
| Cooking: | 15 min |
| Total: | 6 h 25 min |
servings
| Category: | Marinades and sauces |
| Subcategory: | Marinated products |
| Source: | Metro |
Recipe ingredients
- 1.5 kg (3 pounds) medium cucumbers
- 750 mL (3 cups) water
- 250 mL (1 cup) white vinegar
- 75 mL (5 Tbsp.) coarse salt
- 20 garlic cloves, peeled
- Fresh dill stems or sprigs to taste
- Salted herbs to taste
- Mustard seeds to taste
- Black peppercorns to taste
Preparation
Soaking time: 6 hours
Wash the cucumbers in cold water and brush. In a large container, place the cucumbers and cover with ice water. To make them even crisper, add some ice cubes and stir. Soak for 6 hours. Rinse and drain.
In a large stockpot, pour in the water and vinegar, and coarse salt. Bring to a boil. In the meantime, place the cucumbers upright in sterilized*, hot, pickling jars.
In each jar, add to taste some garlic cloves, dill stems or sprigs, 15 mL (1 Tbsp.) of salted herbs, and a pinch of mustard seeds and peppercorns.
Immediately pour the vinegar mixture over the cucumbers in each jar.
Seal tightly. Set aside for two months before using.
Suggestion
Important: sterilize the pickling jars and lids respecting the manufacturer’s instructions to the letter. To eliminate heat resistant micro-organisms fully, follow the precise method and amount of time indicated for heat treatment.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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