We can't get good dill pickles here; they all have sugar in the brine to suit the Thai taste buds. (Don't ask about the bread, okay?) So we devised this recipe through 6 months of trial and error. You can sterilize the jars if you are paranoid, but we don't bother anymore. These pickles must be kept refrigerated, however.

Ingredients

small cucumbers2 kg
vinegar↗3 cups
water↗6 cups
salt↗3⁄8 cup
garlic cloves↗3
halved
fresh dill↗6 sprigs
red pepper flakes↗3⁄4 teaspoon
peppercorns↗15
bay leaves↗6

Step-by-step instructions

1
Wash cucumbers, rinse and leave soaking in very cold water.
2
Sterilize 3 jars and rings by boiling for 10 minutes. (optional).
3
Add 1/3 of dill stems, halved garlic, peppercorns, red pepper, and bay leaves to each jar. Pack pickles into jar until full.
4
Combine vinegar, water, and salt. Bring to a boil.
5
Pour brine into the jars until 1/8 inch from top. Seal the jars.
6
Let stand at room temperature for 1 day, then check jars for complete sealing. Refrigerate jars for 9 more days, or 10 days total. Keep refrigerated.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App