Quick Pickles - Kosher Dill |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 10 |
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From the Cook's Country Ingredients:
1 lb cucumber, kirby sliced lengthwise into 4 spears |
1 tablespoon kosher salt |
1 tablespoon black peppercorns |
1 tablespoon dried dill weed |
6 garlic cloves, smashed |
1/2 cup fresh dill, plus |
1 tablespoon chopped fresh dill |
1 1/2 cups distilled white vinegar |
1/2 cup ice |
Directions:
1. Toss cucumbers with salt in colander set over a bowl.
2. Let stand 1 hour.
3. Discard liquid.
4. Place peppercorns, dill weed, garlic and 1/2 cup fresh dill in paper coffee filter or several layers of cheesecloth and tie tightly with kitchen twine.
5. Bring spice bag and vinegar to a med boil reduce heat to low and add cucumbers. Cover and cook about 5 minutes until cukes turn dull olive brown in color (don't over cook or pickles won't be crunchy). Discard spice bag. Transfer cukes and liquid to a glass bowl, add ice, nd stir until melted. Stir in remaining 1 tbls fresh dill. Refrigerate, uncovered, at least 1 hour before serving. (pickles can be refrigerated in covered container for up to 2 weeks).
6. Time does not include chilling.
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