Pickled Cucumbers (From Scott's Nana) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Scott is Bird's nephew and this recipe is adapted from Scott's Nana who made them often. I peel the cucumbers leaving some skin on (creating stripes) for a beautiful presentation. Makes about 1 quart. Ingredients:
2 tablespoons minced garlic |
2 tablespoons fresh dill weed |
4 cucumbers, washed, peeled and sliced (kirby's) |
1 1/2 cups water |
1/3 cup white vinegar |
1 tablespoon salt |
1 tablespoon sugar |
Directions:
1. PICKLES: To a clean jar add half of the garlic and dill. Follow with the sliced cucumbers, then the remaining garlic and dill.
2. BRINE: Using a non-reactive pot, bring to brine ingredients to a boil. Carefully pour hot liquid into the jar to fill. Cover and refrigerate overnight.
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