Pickled cucumbers with dill
Description
Perfect for winter pantry stocks. Pickled cucumbers with dill can be stored in the refrigerator for two months, or sealed with an airtight lid for longer storage. What’s interesting about this recipe? In my opinion, the lemon adds a subtle flavor, and it’s very appealing that each cucumber contains a sprig of dill inside. Bring the brine made from water, salt, and sugar to a boil, let it cool, then add vinegar. Pour the cold brine over the cucumbers. Wait two weeks, keeping the jars of pickled cucumbers with dill in a dark place. Good luck—and your preserves are ready for winter storage.
Instructions
- 1
Step 1
Pick small cucumbers and wash them.
- 2
Step 2
Cut the lemons into slices, peel the garlic, and separate the dill into sprigs.
- 3
Step 3
Cut the cucumbers into quarters, but not all the way through.
- 4
Step 4
Stuff dill into the cucumbers.
- 5
Step 5
Pack the cucumbers tightly into jars with the lemons and garlic, and cover with cold brine.
- 6
Step 6
Cover the cucumbers with a lid and set aside for 14 days.
- 7
Step 7
Prepared cucumbers can be stored in the refrigerator for up to two months.