Mini Pickled Cucumbers with Garlic and Dill (Wersja do druku)
Crunchy mini cucumbers packed with garlic and fresh dill in a hot vinegar brine, a classic Polish recipe for shelf-stable jars that keep their snap for months.
# Składniki:
For the jars
01 -
2 kg (4.4 lb) mini pickling cucumbers, washed
02 -
5-6 fresh dill heads (umbels)
03 -
8 garlic cloves, peeled
04 -
5-6 bay leaves
05 -
1 teaspoon mustard seeds per jar (about 3 teaspoons total)
06 -
3-4 allspice berries per jar (about 10-12 total)
07 -
3 small pieces horseradish root, optional
For the brine
08 -
2 liters (8 1/2 cups) water
09 -
500 ml (2 cups) spirit vinegar, 10%
10 -
8 tablespoons sugar
11 -
4 level tablespoons coarse non-iodized salt
# Przygotowanie:
01 -
Wash the cucumbers well and drop them into a bowl of ice-cold water for 1 to 2 hours. This firms them up before they hit the hot brine.
02 -
Wash pint (500 ml) jars and lids in hot soapy water, then rinse with boiling water and dry them upside down on a clean towel.
03 -
Into each jar, put a dill head, one or two garlic cloves, a bay leaf, a teaspoon of mustard seeds, a few allspice berries, and horseradish if using.
04 -
Stand the cucumbers upright in the jars, packing them in snugly. A tight pack keeps them from floating once the brine goes in.
05 -
Combine the water, vinegar, sugar, and salt in a pot. Bring to a boil, stirring only until the sugar and salt dissolve.
06 -
Pour the boiling brine over the cucumbers, leaving about 1/2 inch (1 cm) of headspace. Seal the lids, set the jars in a pot lined with a folded towel, cover with water to 3/4 of their height, and simmer for 8 to 10 minutes once the water returns to a boil.
# Uwagi:
01 -
Makes about 3 pint (500 ml) jars.
02 -
Best flavor after resting sealed for at least 2 weeks.