Recipe by Sara Goldstein

1-Week Pickles

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1-Week Pickles
Parve Parve
Easy Easy
6 Servings
Allergens

No Allergens specified

20 Minutes
Diets
- Vegetarian - Gluten Free - Low Fat - Low Carb - Vegan - Pescatarian

Serve this alongside our burger to transform your summer BBQ, or even just a Tuesday night dinner, into an gustatory experience! – Yossi

Ingredients

Main ingredients

  • 5 Kirby cucumbers

  • 1 tablespoon Haddar Kosher Salt

  • 1 cup distilled white vinegar

  • 2 cups water

  • 1/2 teaspoon sugar

  • 4 cloves garlic, crushed or 4 cubes Gefen Frozen Garlic

  • 1/2 tablespoon pickling spice

  • 10 sprigs of dill

Directions

Prepare the Pickles

1.

Thinly slice cucumbers.

2.

To make the brine, combine water, vinegar, salt and sugar in a medium saucepan. Bring to a boil and swirl to make the sugar and salt dissolve.

3.

Remove from heat and cool to room temperature.

4.

Add cucumbers to mason jars and add the dill, garlic and pickling spice.

5.

Pour the brine over the cucumbers and store in the fridge for at least one week.

Prepare the Pickles

Yields 2 pints

Recipe tags

barbecue barbeque BBQ brine gluten free homemade homemade pickles kirbies Pesach pickles
1-Week Pickles

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