How to Make Sour Pickles
Making Sour Pickles The Eay Way
Yield: 4 people
Equipment
- 1 Collander
- 1 Bowl
Materials
- 1 piece cucumber
- 1 tablespoon salt
- 2 cups vinegar
Instructions
- Wash CucumbersWash your fresh cucumbers thoroughly under running water. Remove any blemishes on their skin. Next, slice off the ends of the cucumbers. Slice the cucumbers lengthwise into halves or quarters. Cut each half or quarter crosswise into long slices.
- Soak Cucumbers in BrinePlace the fresh cucumbers in a large bowl. Add enough cold water to cover the cucumbers. Let the cucumbers soak overnight.
- Drain and Rinse CucumbersDrain the cucumbers in a colander. Rinse the cucumbers well under running water. Pat dry with paper towels.
- Sprinkle Salt over CucumbersSprinkle salt over the cucumbers. Place the cucumbers in a clean container. Cover the container tightly with plastic wrap. Store the container in the refrigerator until ready to use.
- Prepare VinegarCombine one cup of distilled white vinegar with one tablespoon of sugar in a small saucepan. Bring the mixture to a boil. Reduce heat to low and simmer for five minutes.
- Chop DillRemove the stems from the sprigs fresh dill sprigs. Finely chop the dill using a sharp knife. Set aside.
- Crush PepperCrush peppercorns using a mortar and pestle or a spice grinder. Transfer the crushed black pepper to a small bowl. Stir in the yellow mustard seeds. Set aside.Note: If you don't have a spice mill, place the peppercorns in a coffee grinder and grind coarsely.
- Combine Other IngredientsHeat the vinegar mixture in a medium skillet over high heat. When it comes to a boil, remove the pan from heat.Add the chopped dill and clove garlic to the hot vinegar. Mix well. Pour the hot vinegar mixture over the cucumbers.Cover the container tightly with plastic film. Refrigerate for two weeks before serving.