Kirby cucumbers are in season right now and they make great pickles! It's a very easy recipe, all you need is fresh dill, dill seed, vinegar, water, garlic and coarse salt.
Cut and wash the cucumbers, you can do 1/2" rounds or spears, whichever you prefer. Put the cut cucumbers in a colander and cover with coarse salt. Place the colander in a bowl and let sit in the refrigerator for one hour.
Bring 2 cups vinegar, 3 cups water, 1 tablespoon dill seed and 4 cloves of garlic to a boil. Simmer for 4 minutes and then let cool 10 minutes. In the meantime rinse the cucumbers well and pat dry. T0ss with fresh chopped dill.
Once the liquid has cooled combine with cucumbers and let cool another 30 minutes.
Place in an airtight container and store in the refrigerator for one week before eating.
Et voila, bon appetit!
Cut and wash the cucumbers, you can do 1/2" rounds or spears, whichever you prefer. Put the cut cucumbers in a colander and cover with coarse salt. Place the colander in a bowl and let sit in the refrigerator for one hour.
Bring 2 cups vinegar, 3 cups water, 1 tablespoon dill seed and 4 cloves of garlic to a boil. Simmer for 4 minutes and then let cool 10 minutes. In the meantime rinse the cucumbers well and pat dry. T0ss with fresh chopped dill.
Once the liquid has cooled combine with cucumbers and let cool another 30 minutes.
Place in an airtight container and store in the refrigerator for one week before eating.
Et voila, bon appetit!