Pickled Dill & Garlic Cocktail Cucumbers
PREP TIME 15 Minutes
TOTAL COOK TIME 2 Minutes
SERVES 2 Quarts
Ingredients
- 4 9-oz. packs Nature Fresh Farms® Taste Good Feel Good™ Baby Cucumber
- 2 1-quart mason jars
- 1-liter white wine vinegar or pickling vinegar
- 12 tbsp. white sugar
- 12 tbsp. salt
- 2 tsp. mustard seeds
- 1 tbsp. crushed red pepper flakes
- 2 tbsp. coriander seeds
- 2 tbsp. black peppercorns
- 4 cloves garlic, sliced
- 1 tbsp. crushed bay leaves
- 2 tbsp. crushed dill
- Water
Directions
Step 1
Wash Cocktail Cucumbers before preparing.
Step 2
Sterilize mason jars before preparing Cucumbers.
Step 3
Pour water into each mason jar to come within ½ inch from the rim.
Step 4
Take mason jar and pour water to fill up a measuring cup. Note the volume, pour off half the water, and replace it with vinegar to bring back to full volume. Add 2 tablespoons salt and 2 tablespoons sugar for every 3 cups of the water-vinegar mixture. Repeat for second mason jar.
Step 5
Pour vinegar mixture into a sauce pan and add all secondary ingredients.
Step 6
Bring vinegar mixture to a boil on high heat for 2 minutes. Remove from heat and let cool completely.
Step 7
Pack whole Cucumbers into mason jars. Pour cooled liquid into jars to fully cover the Cucumbers. Screw on lids tightly.
Step 8
Refrigerate for up to 1 month, leaving longer for stronger pickle flavor.
Chef's Tips
If you really enjoy the flavor of ginger, add a little bit more non-alcoholic ginger beer to your glass!
