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Home Easy Salmon Fillets With Tomato Paste

Kosher Double-dill Pickles Recipe

Ingredients

How to make it

  • 1. Toss cucumbers with salt in colander set over bowl. Let stand 1 hour. Discard liquid.
  • 2. Place peppercorns, dried dill weed, garlic, and 1/2 cup fresh dill in paper coffee filter or several layers of cheesecloth and tie tightly with kitchen twine. Bring spice bag and vinegar to boil in medium saucepan. Reduce heat to low and add cucumbers. Cover and cook until cucumbers turn dull olive-brown, about 5 minutes. Discard spice bag.
  • 3. Transfer cucumbers and liquid to glass bowl, add ice, and stir until melted. Stir in remaining 1 tablespoon fresh dill. Refrigerate, uncovered, at least 1 hour before serving. (Pickles can be refrigerated in covered container for up to 2 weeks.)

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The Cook

choclytcandy Dallas, Dallas

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