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Pickled cucumbers
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Prep Time:
10 minutes
Cook Time:
5 minutes
Total Time:
15 minutes
Ingredients:
  • 750g small Lebanese cucumbers
  • 165.00 ml fresh dill leaves
  • 2 tsp black peppercorns
  • 750ml (3 cups) water
  • 125ml (1/2 cup) Italian White Wine Vinegar
  • 14.40 gm coarse salt
Instructions:
  • Carefully rinse the cucumbers and pat them dry. Slice them thinly and arrange in a large 3-liter (12-cup) jar, layering them with fragrant dill and peppercorns.
  • In a saucepan, bring water, vinegar, and salt to a boil. Pour the hot mixture over the cucumbers in a jar and seal immediately. Allow to pickle for at least 1 week before serving. Store at room temperature until opened.

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