Tatiana’s Dill Pickles
Denne lækre dill-pickleopskrift er courtesy of Tatiana Sorokko.
Kilde: Martha Stewart Show, oktober efterår 2008
Udbytte
Denne lækre dill-pickleopskrift er courtesy of Tatiana Sorokko.
Kilde: Martha Stewart Show, oktober efterår 2008
Udbytte
Enrique
27.04.2023 @ 01:56
This delicious dill pickle recipe is courtesy of Tatiana Sorokko. Source: Martha Stewart Show, fall 2008. Makes a 64-ounce jar of pickles. Ingredients: 3 cloves garlic, halved, 4 allspice berries, 1/2 bay leaf, 1 thin slice red jalapeno chile, seeded, 3 fresh dill flowers or 3 sprigs fresh dill, Kirby cucumbers (just long enough to fit in jar), preferably organic, washed and dried, 1 tablespoon sugar, 2 1/4 tablespoons Russian gray salt, 1 tablespoon white vinegar. Directions: 1. Place 1 clean 64-ounce jar right side up on a rack in a boiling water canner. Fill the canner and jar with hot water, about 1 inch above the top of the jar. Boil the canner over high heat for 10 minutes. Remove and drain the hot sterilized jar. Place the jar on a wire rack set over a rimmed baking sheet. 2. Fill another large pot with water and boil over high heat. Reduce to a simmer and add clean lid. Simmer the lid for 10 minutes; do not boil as it may cause problems with sealing the jar. Drain the lid and set aside. 3. Place 2 cloves of garlic in sterilized jar along with allspice berries, bay leaf, jalapeno slices, 2 flowering dill sprigs, and enough cucumbers to fit easily into the jar. Bring 8 cups of water to a boil in a large pot over high heat. Add enough boiling water to the jar to fill to the top of the jar (you may not need to use all the water); let stand for 10 minutes. Drain water from jar. 4. In a large saucepan, combine 6 cups of water, sugar, and salt. Boil over high heat. Add remaining garlic cloves, remaining flowering dill sprig, and vinegar. Remove from heat and pour into jar, filling to the top of the jar (you may not need to use all the liquid). Tighten lid; invert jar, making sure it does not leak, and cover with a towel. Let stand overnight to cool. 5. Transfer pickles to refrigerator until ready to use, up to 6 months.