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Dill Pickles I (P)
Source: "Shmulik Cohen's Jewish Kitchen"
Yield: approximately 2-1/4 pounds

1 kilo (2-1/4 lb) small fresh cucumbers
10-12 cloves garlic, peeled
water, salt
1 bunch dill weed
2 hot red peppers

Wash the cucumbers and cut off the ends.

Choose a big glass jar which will hold all the cucumbers in a tight fit. Put them in the jar and insert the garlic between them.

Add salt water: 1 heaped tsp. salt for each cup of water. Fill the jar almost full, put dill and hot peppers on top and seal the jar. Leave until cucumbers change color.

It should take 2 days in summer, up to a week in winter. Putting the jar in the sun shortens pickling time.

Posted by Tsippi Jelingold

Nutritional Info Per Serving: N/A