Breads and Pastries
Search Hala's Kitchen
2.25 lb pickling cucumbers
1 cup white vinegar
4 cups water
4 tbsp. pickling salt or coarse sea salt
4 cloves garlic, peeled
2 - 3 sprigs fresh dill weed
3 - 4 fresh or dry chilli (optional)
1 tsp. caraway seeds
1 tsp. mustard seeds
1 tsp. coriander seeds
In a saucepan, combine the salt and water and bring to a boil. Add the vinegar and bring to another boil, turn off the heat and add the spices.
In sterilized jar(s), arrange the cucumbers, dill weed, chilli and garlic cloves then pour the pickling liquid while still hot.
Cover tightly and leave at room temperature. The pickles may be ready the next day. It is better to refrigerate them after opening the jar.