Ingredients and Weight:
- Kirby cucumbers: 4 lbs (2 kg)
- Water: 4 cups (1 liter)
- White vinegar: 4 cups (1 liter)
- Sugar: 1 1/2 cups (300 g)
- Salt: 1/2 cup (120 g)
- Dill seed: 1 tablespoon (15 g)
- Mustard seed: 1 tablespoon (15 g)
- Celery seed: 1 teaspoon (5 g)
- Garlic cloves: 6 (1 head)
Preparation Time:
20 minutes
Cooking Time:
10 minutes
Difficulty Level:
2/5 (Easy)
Preparation Method Steps:
- Wash and trim the cucumbers into 1/4-inch (6 mm) thick slices.
- In a large pot or Dutch oven, combine the water, vinegar, sugar, salt, dill seed, mustard seed, celery seed, and garlic. Bring to a boil over medium heat, stirring occasionally to dissolve the sugar and salt.
- Add the cucumber slices and cook for 5-7 minutes, or until they turn bright green and slightly tender.
- Remove the pot from the heat and let the pickles cool in the brine for at least 4 hours, or overnight.
- Transfer the pickles and brine to a clean jar or container and refrigerate for at least 24 hours before serving.
Nutritional Information:
- Calories: 25 per pickle
- Fat: 0g
- Carbohydrates: 6g
- Protein: 1g
- Fiber: 2g
Dish Characteristics:
- Sweet and tangy flavor
- Crunchy and flavorful texture
- Bright green color
- Perfect for salads, sandwiches, and as a side dish
User Comments:
- "These pickles are so delicious! The perfect balance of sweet and sour."
- "I love that they're made with fresh cucumbers and dill, it makes them so flavorful."
- "They're the perfect addition to any party or gathering."
Special Precautions and Tips:
- Use fresh, high-quality cucumbers for the best flavor.
- If you don't have dill seed, you can substitute dried dill weed.
- Let the pickles marinate in the brine for at least 24 hours before serving to allow the flavors to develop.
- Store the pickles in the refrigerator for up to 2 months.
