Making pickles is as easy as taking them from the shop’s shelf. It only needs a jar, water, salt and some spices to let our dill pickles recipe shine!

As I recently have a little time, I was surfing on the web the other day. On the lookout for new, intriguing tips, inspiring meals that I’ve never tasted before, to surprise my family with. Searching for a while but could not discover any interesting things. Right before I wanted to give up on it, I found this fabulous and simple treat by chance. It seemed so delicious on its snapshot, it required prompt actions.

It had been simple enough to imagine how it is created, its taste and just how much my hubby is going to like it. Mind you, it is rather easy to impress the man when it comes to cakes. Anyways, I visited the site: Suncakemom and simply used the simple instuctions which were accompanied by impressive pictures of the method. It just makes life much easier. I can imagine that it is a bit of a effort to shoot snap shots in the midst of cooking in the kitchen as you may normally have gross hands so I sincerely appreciate the time and energy she put in to build this post .

With that in mind I’m encouraged presenting my own, personal recipes in a similar fashion. Many thanks for the concept.

I had been fine tuning the main recipe create it for the taste of my loved ones. Need to mention that it was a great success. They prized the flavor, the structure and enjoyed having a sweet like this during a busy workweek. They ultimately demanded more, more and more. So next time I’m not going to make the same mistake. I’m likely to twin the quantity to make them happy.

This dill Pickles was first appeared on SunCakeMom.

Brine should be made by heating up the water and dissolving the salt then cooling everything down but in our case this won’t be necessary. Just keep track of the amount of water is used filling up the jar and add the amount of salt required for pickling. Mind that, too much salt will create an overly salty pickle and a too small amount of salt won’t preserve the texture of the cucumbers letting them turning soft and soggy.

Wash the cucumbers thoroughly. Don’t overdo it, in cold water with a bit of scrubbing will be plenty.

If the cucumbers are big, we can chop off the tops and bottoms then pierce them through and cut them alongside essentially creating 4 slices of the one big one. It’s not necessary to cut them through to the top and bottom.

Fill our container with the cucumbers as tightly as possible.

Add garlic, black pepper, dill and the optional herbs and spices. Salt can be added now as well if we know about the rough amount of water needed for filling up the jar.

Fill the container up with water and add the necessary amount of salt that shouldn’t be less than 1 tablespoon per 4 cup (1of water.

Place something on top of the container that will keep the cucumbers down. This can be a small plate, clean stone, piece of wood or more organic materials like sliced potato, vine leaves or slices of bread among others.

Cover the whole thing with a plate or in case we use a pickling earthenware jar put the lid on and let it sit on room temperature for at least 2 days.

After two days check for firmness and flavor. If it is soggy and soft consider it a failed attempt and use more salt next time.

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