These dill pickles are bright, crunchy, fresh, and good for your gut!
The perfect pickle-me-up. An amazing accompaniment to a pickle-nic. We love these dill pickles on everything from grain bowls to sandwiches to potato salads.
Apple State Dill Pickles
The perfect pickle-me-up. An ideal accompaniment to a pickle-nic. We love these bright, crunchy pickles on everything from a grain bowl to a potato salad.
2 lbs of cucumber. (About 3 medium cucumbers — small Gherkin or Kirby cucumbers can be left whole. Otherwise, slice into quarters to make spears.)
3/4 cups Apple State Vinegar
1 1/2 cups Water
3 Cloves of garlic, halved
8 Sprigs of fresh dill
1/8 tsp Red chili flakes
1/4 tsp Coriander seed
1/4 tsp Mustard seed
3/4 Tbsp Cane sugar
3/4 Tbsp salt (Himalayan salt)
Add the halved garlic, dill, coriander, mustard seed and chili flakes into a large Mason jar. Stuff the jar snugly with the cucumber add more if you have room.
Add the 3/4 cup of Apple State Vinegar and 1 1/2 cups water. Then add the salt and sugar. Seal the lid tightly and shake until combined. Let it sit in the refrigerator for 24 hours. Shake and rotate to soak entire all pickles periodically.
Stores for up to 1 month.