Media
Ingredients
fresh washed cucumbers (enough to fill your jars)
1/2 to 1 halapino pepper (or cayanne for spicier pickles)
1 dill plant with flower
1 or 2 garlic clove
3 tbsp rock salt
2 cups water
1 cup vinegar
Recipe instruction
Fill sterialize jars with well cleaned cucumbers (any dirt will compromose the crispyness of the pickles).
Add pepper, garlic and dill.
To make the brine add salt, water and vinegar to bowl and stir until dissolved (it takes a while). Mixture will get milky then clear as salt desolves.
Pour brine into jars until full and covering cucumbers. Mix more brine as needed using the proportions above.
Seal with lids and rings.
Store in cool, dry place for 3 months or longer.
Recipe category