Garlic Dill Cucumber Pickles Recipe

About this recipe

A vegetarian-friendly recipe for tangy and flavorful garlic dill pickles, perfect as a side dish or a snack. These pickles are easy to prepare and require just a few weeks of fermentation for the best taste.

Ingredients

• 1 Bunch Fresh Dill (Bunch)
• 100 G Jumbo Garlic 100g
• - Rajah Whole Red Chillies
• 450 G English Cucumber 450-550g
• 12.5 Kg Top-Op Cooking Salt 12.5kg
• 250 Ml Huilerie Beaujolaise 2 Year Aged Fruit Vinegar Cider, 250Ml

Instructions

1. 1. In the bottom of sterilized quart jars, place a large sprig of fresh dill, 1 peeled clove of garlic, and 1 whole hot red pepper.
2. 2. Wash and dry the cucumbers thoroughly, then pack them tightly into the jars, leaving some space at the top.
3. 3. In a large bowl, prepare the brine by mixing 1 cup of salt and 1 cup of cider vinegar with 14 cups of cold water until the salt dissolves completely.
4. 4. Pour the brine into the jars, covering the cucumbers completely but leaving about 1/2 inch of headspace at the top.
5. 5. Add another sprig of fresh dill and 1 peeled clove of garlic on top of the cucumbers in each jar.
6. 6. Seal the jars tightly with sterilized lids and store them in a cool, dark place for 4 to 6 weeks to allow the pickles to ferment.
7. 7. After the fermentation period, refrigerate the jars and enjoy your homemade garlic dill cucumber pickles.