Mini Dill Pickles
Follow this Mini Dill Pickle Recipe to create a crunchy savory pickle. Pickle fresh mini cucumbers in a brine solution, enhanced with fresh dill and choice spices. Patiently wait a few days and your savory treat is ready. Great addition to meals or sandwiches!
Equipment
- Medium Size Pot (for boiling the brine solution)
- 2 Airtight Glass Jars - Safe for Pickling (each jar - 1/2 quart - 1/2 liter approximately)
Ingredients
Cucumbers
- 25 Mini Cucumbers (fresh, approximately 4 inches - 10 centimeters long)
Natural Flavorings
- Fresh Dill (a bunch)
- 6 Garlic Cloves
- 2 Red Chilli Peppers
- 4 tsp Peppercorns (black pepper, whole)
- 4 tsp Apple Cider Vinegar (organic, no additives)
Instructions
Prepare The Brine Solution
- In a small pot, bring the water and salt to a boil. Set aside to cool.
Prepare The Pickles
- Gather the ingredients.
- Wash the cucumbers well. Leave the peel.
- Wash the dill, garlic cloves, and chili peppers well.
- Place the dill on the bottom of each jar. Divide equally between the 2 jars.
- Add the garlic cloves, peppercorns. and apple cider vinegar. Divide equally between the 2 jars.
- Pack the cucumbers tightly in the jar, wedging in the chili peppers.
- Pour the cooled brine solution over the mini cucumbers until they are covered.
- Close the airtight jars and set them aside for several days. The length of time may depend on the heat conditions. The solution usually turns cloudy within days, and the cucumbers changes color.
- Place the jars on a tray during the pickling process. , Excess liquid may leak out of the jar.
- Refrigerate once the jars are opened.
Notes
The ratio of the brine solution is 1 1/4 tsp of salt to 1 cup of water.
For best results, use fresh produce.
Use clean airtight glass jars suitable for pickling.
Serve the ready pickles with clean utensils only.
Refrigerate after opening.
The preparation time does not include the pickling time that lasts several days.