PICKLED CUCUMBERS

Pickled Cucumbers image

Pair these pickled cucumbers with one of our tasty Hambuger recipes for a delicious combination.

Provided by Martha Stewart

Yield Makes about 1 gallon

Number Of Ingredients 8

Previous Next

Ingredients

5 pounds firm Kirby cucumbers, 3 to 5 inches long (about 20 cucumbers)
1 1/2 cups coarse salt
2 tablespoons mixed pickling spices, (available premixed in supermarkets)
4 to 5 cloves garlic, unpeeled
4 to 5 sprigs fresh dill
6 1/4 cups water
2 1/2 cups apple-cider vinegar
3 tablespoons sugar

Steps:

Wash cucumbers well. Place in a large nonreactive container. Combine 1/2 gallon water with 1 cup salt, and stir until salt is dissolved. Pour over cucumbers. Place a plate on cucumbers to keep them submerged in liquid. Cover, and refrigerate overnight.
Drain and rinse cucumbers, discarding brine. Pack into four to five wide-mouthed quart jars. Distribute pickling spices, garlic, and dill evenly among the jars.
Combine 6 1/4 cups water, the remaining 1/2 cup salt, the vinegar, and sugar in a medium saucepan. Bring to a boil, and pour into packed jars. Cool on a rack to room temperature. Cover, and refrigerate for up to 2 weeks.

Comment
Leave a comment

There are no comments yet!

Name

Message

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#course #main-ingredient #cuisine #preparation #occasion #side-dishes #vegetables #scandinavian #easy #european #dinner-party #swedish #inexpensive #taste-mood #savory #3-steps-or-less