Dill Pickles
Автор: The Silent Chef
Загружено: 2024-03-24
Просмотров: 61
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Ingredients:
.5 tbsp Kosher Salt
1 tbsp Black Peppercorns
.5 Tbsp Fennel Seeds
1 Dried Chili
1 cup Distilled Water
1 Cup Rice Vinegar (Unseasoned)
Pickling Cucumbers
Fresh Dill
Notes:
Slightly toast dry spices before adding water & vinegar.
Bring pickling liquid to just before boiling point, then let rest for 5 minutes.
Pack as many cucumbers into jar as possible so they can't float.
Cover cucumbers completely with pickling liquid.
Leave at room temperature in jar for 24-48 hours before moving to the fridge.
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