 Old Fashioned Garlic and Dill Pickled Cucumbers
By Giora Shimoni at About.com My father used to start making these Pickled Cucumbers in the spring and continue making making them all summer long in Israel. I call them old fashioned pickles because they don't use pickling mixes or any such modern ingredients. In this recipe the cucumbers are pickled in water, salt, vinegar, garlic and dill. INGREDIENTS:- 3-4 pounds (1 1/2-2 kilo) young and small cucumbers (dark green, firm, warty skin)
- 2-4 sprigs of fresh dill
- 6-8 cloves fresh garlic, peeled and cut in half
- water
- kosher salt
- 3-4 Tablespoons white vinegar
PREPARATION:1. In a large jar, place 1-2 sprigs of dill and 3-4 cloves of garlic.
2. Wash and snip off ends of cucumbers. Put cucumbers in the jar until it is full.
3. Add water to the jar, one cup at a time. Then add 1 tablespoon of kosher salt for every 3 cups of water added.
4. Add white vinegar.
5. Top with 1-2 more sprigs of dill and 3-4 more cloves of garlic.
6. Seal jar. Shake. Set in window or outside where it will get some sun. Allow 4-10 days for fermenting, depending on how sour you like your pickles.
7. Refrigerate.
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