Ingredients
2 Japanese Cucmbers 2 stalks dill, washed 2 cloves garlic, peeled 2 tsp black pepper corn 1 tsp mustard seed 2 dried chilli 1 tbs granulated sugar 1 tbs salt 1 cup white wine vinegar 1.5 cups water Equipment 1 pot 2 pickling jars Knife/cutting board measuring cups/spoons |
Direction
In a pot, heat vinegar, water, sugar and salt to a boil, and let cool to room temperature. Wash and dry the cucumbers and dill. slice or spear the cucumber. Place the cucumbers, garlic, pepper corn, mustard seeds, dill and chilli in pickle jars. Once the vinegar mixture is cooled to room temperature, pour into the jars to cover the cucumbers completely. Refrigerate at least 3 days. Will keep up to 2 months in the refrigerator. This recipe is a refrigerator pickling method, and will allow for the cucumbers to be very crunchy and retain it's fresh aroma. Feel free to experiment with different vinegar for varying degree of tartness. |