Dill Pickles
Dill Pickles
Ingredients
- 2 lbs (1 kg) Kirby cucumbers, well washed and halved or quartered lengthwise (depending on their size)
- 1 onion, sliced into rings
- 4 sprigs fresh dill
- 2 cups (500 ml) white vinegar
- 2 cups (500 ml) water
- 3 cloves garlic, peeled and halved
- 3 tablespoons (45 ml) sugar
- 2 tablespoons (30 ml) salt
- 1 tablespoon (15 ml) mustard seeds
- 1 teaspoon (5 ml) peppercorns
- 3 juniper berries
- ¼ cinnamon stick
- 1 bay leaf
- 1 clove
Instructions
- In three 1-litre (4 cups) jars, place the pickles, onion, and dill.
- In a saucepan, bring the remaining ingredients to a boil. Simmer for about 5 minutes. Pour over the pickles. Close the jars and let cool. Refrigerate. Allow to marinate for approximately two weeks. Will keep for about 3 months in the refrigerator.
Dill Pickles