Dill Cucumber Slices


 

Chris Allingham

Administrator
Staff member
Printed in the San Jose Mercury News Food Section on 9/8/04. Recipe adapted from Blue Hill at Stone Barns.

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Dill Cucumber Slices
Makes 2 quarts

<UL TYPE=SQUARE><LI>8 medium Kirby cucumbers
<LI>1/4 cup plus 1 Tablespoon granulated sugar
<LI>1/4 cup kosher salt
<LI>2 cups champagne vinegar
<LI>1/2 teaspoon black peppercorns
<LI>4 sprigs dill
<LI>3 garlic cloves, peeled and halved
<LI>2 whole dried chiles (optional)[/list]

Note: Kirby cucumbers are also known as pickling cucumbers and tend to be smaller than table cucumbers.

Boil a stockpot of water as deep as the shoulder of a quart jar.

Wash cucumbers and slice on a mandoline into 1/8- to 1/4-inch-thick rounds.

In a small saucepan bring sugar, salt, vinegar and 2 cups water to a boil over high heat; remove from heat and set aside.

Distribute peppercorns, dill, garlic and chiles equally between two sterilized 1-quart jars, then pack jars with cucumber slices. Fill each jar with vinegar solution to 1/2-inch from rim.

Partly close jars, leave gap for steam to escape, and place in boiling water for 10 minutes. Carefully remove jars with jar lifter or 2 tongs and close lids tightly. Cool to room temperature. Refrigerate up to 2 weeks.
 
Thanks Chris
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Dill Garlic, Chiles. Does it get any better than that.
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Bryan
 

 

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