Sides
Vegan
Gluten-Free

Quick Dill Pickle Slices Draft

Name: Quick Dill Pickle Slices
Prep time: 30 min
Total time: 24 h 30 min
Ingredients: 2¼ lb pickling cucumbers; 1½ cups apple cider vinegar; 1½ cups filtered water; 2 tbsp coarse salt; 8 cloves garlic, peeled; plenty of fresh dill (or 2 tsp dill seeds); 2 tsp allspice berries; 2 tsp red pepper flakes (or 2 fresh hot peppers)

My pickled cucumber slices with dill, garlic and a little heat, in an apple cider vinegar brine that's ready to eat after a day.

Prep30 min
Rest24 hr
Total24 hr 30 min
KashrutParve

What you need

Amount:×1

Brine

2¼ lb pickling cucumbers
1½ cups apple cider vinegar
1½ cups filtered water
2 tbsp coarse salt

Flavorings

8 cloves garlic, peeled
plenty of fresh dill, or 2 tsp dill seeds
2 tsp allspice berries
2 tsp red pepper flakes, or 2 fresh hot peppers

How I make it

Put the jars in a pot, cover with water and bring to a boil. Remove from the water and rinse well.
Slice the cucumbers about ¼ inch (0.5 cm) thick.
In a pot, combine the water, vinegar and salt and bring to a boil.
Pack the jars tightly with the cucumbers, garlic, dill, allspice and chili, without crushing them.
Pour the brine into the jars, leaving ¼ inch (0.5 cm) of headspace.
Tap the jars gently on the counter to release air bubbles.
Close the jars and leave them on the counter for 24 hours.
Eat right away or keep in the fridge.

Source: ChefEf (chefef.com)