Ingredients
- 2 1/2 pounds cucumbers (about 30 small cucumbers, un-waxed pickling cucumbers, best to purchase them at local farmer's markets)
- 12 large garlic cloves (sliced thin, you will need 4 cloves for each jar
- 3 cayenne peppers (dried)
- Fresh dill (1 large bunch)
- Celery stalk (as needed, you will need one stalk about 5 inches for each jar)
- 1 tablespoon black peppercorns (whole)
- FOR THE PICKLE BRINE
- 1 litre water (plus 1/3 cup, boiled for 3 minutes before you use it to make the brine)
- 2 tablespoons coarse salt
- 2 tablespoons vinegar (white vinegar 5%)
How to Make
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Step 1: In the bottom of one 1-litre jar, arrange 2 stalks of dill, 1/3 of the garlic slices, 1 hot pepper and a small piece of celery stalk, about five inches. Squeeze in one-third (about 10) of the small cucumbers standing up and if there is room for a few lying down. Sprinkle a third of the whole black peppercorns and cover with a nice amount of dill sprigs. Repeat with remaining two jars.
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TO PREPARE THE PICKLE BRINE
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Step 2: Mix the pre-boiled water, salt and vinegar, over low heat heat for few minutes, mixing until the salt granules are dissolved. Let cool for a few minutes, then fill the jars right up to the edge and close. Leave outside in room temperature in a shaded area for 6 days. Refrigerate for another 6-7 days and then eat.
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Step 3: IMPORTANT!: do NOT take pickles out of the jar with your fingers, only take some out with a clean fork so the jar will remain sterile.
Tips & Variations
- Three 1-litre glass jars
We hope you enjoy this recipe!
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