http://zurving.net/mediawiki2/index.php?action=history&feed=atom&title=Sides%2Fdill_picklesSides/dill pickles - Revision history2026-04-10T10:40:54ZRevision history for this page on the wikiMediaWiki 1.26.2http://zurving.net/mediawiki2/index.php?title=Sides/dill_pickles&diff=550&oldid=prev74.78.117.16: u2014-01-05T17:47:43Z<p>u</p>
<p><b>New page</b></p><div>Makes: 1 quart<br />
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Serves: 10<br />
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Active Time: 20 minutes<br />
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Total Time: 1 day, 4 hours, 20 minutes<br />
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From: http://www.hannaford.com/recipe/Classic-Dills/9486.uts?hdrKeyword=dill%20pickles#<br />
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=Ingredients=<br />
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5 each pickling cucumbers<br />
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3 tablespoon Kosher salt<br />
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1 each Dill frond<br />
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2 each Garlic cloves, peeled and halved<br />
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1/4 teaspoon black peppercorns<br />
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1/4 teaspoon Celery seeds<br />
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1 teaspoon Mustard seeds<br />
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3/4 cup cider vinegar<br />
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3/4 cup Water<br />
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=Directions=<br />
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== Step 1 ==<br />
Trim the ends off each cucumber. Quater each cucumber lengthwise. In a large non-reactive bowl, toss cucumber spears with 2 Tbsp. of the salt. Cover and refrigerate for 2 hours. Rinse salted cucumbers several times and pat dry.<br />
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== Step 2 ==<br />
Add dill, garlic, peppercorns, celery seeds, and mustard seeds to a clean 1-quart container. Pack in cucumber spears, cutting some in half widthwise to fit.<br />
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== Step 3 ==<br />
In a small saucepan, heat vinegar, water and remaining 1 Tbsp. salt over high heat. Bring to a boil and stir to dissolve salt. Pour hot brine over cucumber spears.<br />
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== Step 4 ==<br />
Let pickles cool to room temperature, about 2 hours. Cover and refrigerate for 1 day to develop full flavor. Refrigerated pickles will keep for up to 1 month.</div>74.78.117.16