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Ingredients. Deselect All. 4 dill pickles, finely chopped. 2 tablespoons white wine vinegar. 2 tablespoons chopped dill. Add to Shopping List. View Shopping List Ingredient Substitutions.
- (8)
- Condiment
- Ina Garten
- 9
May 17, 2023 · Buy cucumbers at the farmers’ market and pickle them as soon as possible. Keep the cucumbers refrigerated for a day or two before pickling but not longer. Keep pickles in a tub of water in the ...
- Food Network Kitchen
Bring the vinegar, 1 1/2 cups water and 1 tablespoon salt to a boil in a small saucepan over medium heat, stirring until the salt is dissolved, about 3 minutes. Remove from the heat. Meanwhile ...
- (56)
- 1
- Food Network Kitchen
- 19
Put your chosen vegetable into a bowl and sprinkle over the sugar and salt. Massage the vegetables gently for a few minutes then squeeze out the excess moisture. Pack into the clean jam jar and ...
- 1
- 44 sec
Jul 20, 2016 · Step 1. Heat small saucepan over medium high heat. Add vinegar, sugar, mustard seed, salt, and garlic to the pan and cook until it begins to simmer and sugar dissolves. Toss the dill, bay leaf, and sliced cucumbers together in a heat-proof bowl. Pour the simmering liquid over the cucumbers and stir to evenly coat.
- (25)
- 4
- Herbs,Lunch,Main
Jul 8, 2024 · Pour the hot brine over the vegetables, submerging all of the vegetables and leaving a 1/2-inch of headspace. Wipe the rims and screw on new, clean lids. Tip. If you have extra brine, you can discard it or use it to pickle something else (refrigerate if not using right away).
Sep 6, 2023 · Bring to a low boil then turn off the heat. Pour the hot brine over the vegetables, filling each sterilized jar to within ½-inch of the top. You may not use all the brine. Gently tap the jars on the counter to remove any air bubbles. Place the lids over the jars and screw on the tops.
