Kosher Double-dill Pickles |
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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 16 |
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Cook's Country August, 2006 e-Notes Garlic is said to make dill pickles kosher, and the double dose of dill-fresh and dried-packs in extra flavor. Don't overcook the cucumbers or they will lose their big crunch. Ingredients:
1 pound pickling (kirby) cucumbers, each sliced lengthwise into 4 spears |
1 tablespoon kosher salt |
1 tablespoon black peppercorns |
1 tablespoon dried dill weed |
6 cloves garlic, smashed |
1/2 cup plus 1 tablespoon chopped fresh dill leaves |
1 1/2 cups distilled white vinegar |
1/2 cup ice |
Directions:
1. 1. Toss cucumbers with salt in colander set over bowl. Let stand 1 hour. Discard liquid.
2. 2. Place peppercorns, dried dill weed, garlic, and 1/2 cup fresh dill in paper coffee filter or several layers of cheesecloth and tie tightly with kitchen twine. Bring spice bag and vinegar to boil in medium saucepan. Reduce heat to low and add cucumbers. Cover and cook until cucumbers turn dull olive-brown, about 5 minutes. Discard spice bag.
3. 3. Transfer cucumbers and liquid to glass bowl, add ice, and stir until melted. Stir in remaining 1 tablespoon fresh dill. Refrigerate, uncovered, at least 1 hour before serving. (Pickles can be refrigerated in covered container for up to 2 weeks.)
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