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Dilled Pickles
2013-08-06
https://www.metro.ca/userfiles/image/recipes/cornichons-aneth-4703.jpg
PT10M
PT15M
PT6H25M
Soaking time: 6 hoursWash 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.
8
Metro
3
14
5
1
1 1/2 kg (3 pounds) medium cucumbers
3 cups (750 mL) water
1 cup (250 mL) white vinegar
5 Tbsp. (75 mL) coarse salt
20 garlic cloves, peeled
fresh dill stems or sprigs to taste
salted herbs
mustard seeds to taste
black peppercorns to taste
Dilled Pickles
8
servings
0:10
Preparation
0:15
COOKING
6:25
TOTAL TIME
Ingredients
-
1 1/2 kg
(3 pounds) medium cucumbersYou might like:
![]()
Flyer Deals
(2)
BICK’S PICKLES, SELECTION MAYONNAISE OR MONTANA’S BBQ SAUCE
2 for/ $9.00
SELECTED SIZES, SELECTED VARIETIES
BICK’S PICKLES, SELECTION MAYONNAISE OR MONTANA’S BBQ SAUCE
2 for/ $9.00
SELECTED SIZES, SELECTED VARIETIES
-
3 cups
(750 mL)waterYou might like:
![]()
Flyer Deal
(1)
PURE LIFE NATURAL SPRING WATER
2 for/ $7.00
24 X 500 ml,
-
1 cup
(250 mL)white vinegar
-
5 Tbsp.
(75 mL)coarse salt
-
20
garlic cloves, peeledYou might like:
![]()
Flyer Deal
(1)
LOCAL GARLIC 115 g
$3.99 ea.
PRODUCT OF ONTARIO
-
fresh dill stems or sprigs to taste
-
salted herbs
-
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.
Source :
Metro
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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