Do you enjoy a good dill pickle? I’m in Panama at the moment and finding a delicious sour pickle is almost impossible. In fact, it has been impossible for me so far. So, if I want to enjoy a Chicago Hot Dog, for example, I have to have some homemade dill pickles in the refrigerator ready to go!
I’ve written about collecting the spices needed to make good pickles. It can be an expensive endeavor, but a few money-saving tips may be found here. You can see in one of the pictures below that I have followed by own advice and acquired the bulk spices needed. Not only that, but I managed to get them to Panama! Not easy for an old guy …
About the recipe, this is a lower sodium version than most that you can find. I think there is enough salt, but if you don’t, you can always add salt after a taste before you put them in the refrigerator. In fact, you can give them three days in the cooler, then do a taste and adjust as you like. Enjoy!
- Cucumbers, Diagonally Sliced or Cut into Spears (Use whole ones if you like)
- 2 Cups Water
- 1½ Tablespoons Sea Salt
- ¼ Cup White Vinegar
- 2 Thin Slices of Yellow Onions Separated into Rings
- 2 Cloves Garlic Peeled and Sliced
- ⅓ Teaspoon Whole Black Pepper Corns
- ⅓ Teaspoon Whole Coriander Seeds
- ½ Teaspoon Mustard Seeds
- ¼ Teaspoon Ground Turmeric
- Fresh Dill Weed (How much? See picture)
- Add water and salt to 2 cup measure; heat in microwave at 100% until it just begins to boil. Remove from oven. Add the black pepper, coriander seeds, mustard seeds and turmeric to the hot salt water and stir to combine; allow to cool.
- Arrange the cucumbers in a 5 cup container (one with a tight fitting top). Scatter the onions and garlic throughout the cucumbers. Lay the dill weed on top.
- Pour the cooled salt water mixture over all. Pour the vinegar into the measuring cup and add to the cucumber mixture; stir carefully. Tightly cover and place in the refrigerator for at least 3 days prior to serving.
- Keep refrigerated.
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