Quick Dill Pickles
Use the same brine and add shredded purple cabbage and red onion. "It is the wow factor as well."
1 cup white vinegar
1/4 cup sugar (or 2 teaspoons Sweet and Low, or 1 1/2 teaspoons Sweet and Low plus 1/2 teaspoon Equal)
1 tablespoon sea salt
1/2 teaspoon freshly ground black pepper
6 whole cloves
2 bay leaves
1 teaspoon red pepper flakes
1 teaspoon dill seeds or 2 sprigs fresh dill
1 small white onion, thinly sliced, or more to taste
4 or 5 small cucumbers, sliced 1/8-inch thick
In a 1-quart jar, combine vinegar, sweetener, salt, black pepper, cloves, bay leaves, red pepper and dill. Shake jar until sugar or sweetener dissolves.
Layer cucumber slices and onion in the liquid, using a wooden spoon to press them tightly into the jar. Put on lid, and shake well.
Refrigerate at least 4 hours before using, shaking jar occasionally. Will keep at least a month -- if they last that long.
Use the same brine and add shredded purple cabbage and red onion. "It is the wow factor as well."
1 cup white vinegar
1/4 cup sugar (or 2 teaspoons Sweet and Low, or 1 1/2 teaspoons Sweet and Low plus 1/2 teaspoon Equal)
1 tablespoon sea salt
1/2 teaspoon freshly ground black pepper
6 whole cloves
2 bay leaves
1 teaspoon red pepper flakes
1 teaspoon dill seeds or 2 sprigs fresh dill
1 small white onion, thinly sliced, or more to taste
4 or 5 small cucumbers, sliced 1/8-inch thick
In a 1-quart jar, combine vinegar, sweetener, salt, black pepper, cloves, bay leaves, red pepper and dill. Shake jar until sugar or sweetener dissolves.
Layer cucumber slices and onion in the liquid, using a wooden spoon to press them tightly into the jar. Put on lid, and shake well.
Refrigerate at least 4 hours before using, shaking jar occasionally. Will keep at least a month -- if they last that long.
No comments:
Post a Comment