1-Week Pickles

 
  • Cooking and Prep: 20 m
  • Serves: 6
  • No Allergens

Serve this alongside our burger to transform your summer BBQ, or even just a Tuesday night dinner, into an gustatory experience! – Yossi

Ingredients (8)

Main ingredients

Start Cooking

Prepare the Pickles

Yields 2 pints

  1. Thinly slice cucumbers.

  2. To make the brine, combine water, vinegar, salt and sugar in a medium saucepan. Bring to a boil and swirl to make the sugar and salt dissolve.

  3. Remove from heat and cool to room temperature.

  4. Add cucumbers to mason jars and add the dill, garlic and pickling spice.

  5. Pour the brine over the cucumbers and store in the fridge for at least one week.

 
Please Log in to post a review How'd it turn out? Write a review. SUBMIT
Please Log in to ask a question Write your question here POST

NEWSLETTER
Subscribe to kosher.com

For the latest and trendiest recipes!
Subscribe to kosher.com
For the latest and trendiest recipes!
BACK TO TOP