Sunday night and we have a fridge full of cucumbers and all the ingredients to make dill pickles. I am not up for a bunch of jars and all that preparation. All I want is to get those cukes into some brine. Found a 4 Litre sealing glass jar that looks perfect for a big batch to keep refrigerated. That should make it quick and easy. Here are some guidelines I am going to go by from epicurious that have been Greg’d. I have tripled them and embellished.
- 20 small pickling cucumbers (about 3pounds/1.5kg)
- 2 L white vinegar
- 2 L (500 mL) water
- 10 tablespoons (25 mL) pickling salt–how about some sea salt
- 20 heads fresh dill and 4 teaspoons dill seeds –got plenty of this in the garden