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Yields24 Servings
 10 Pickling Cucumbers (Gherkins), 3 to 4 inches long
 2 cups Water
 2 cups VSOP Champagne Vinegar
 1 bunch Fresh Dill Weed
 ¼ cup Sugar
 4 cloves Garlic
 2 tbsp Pickling Salt, or kosher salt
 1 Bay Leaf, dried
 1 tsp Whole Black Peppercorns
 1 whole Hot Chili Pepper, stem removed (optional)
1

In a medium sauce pan, combine the water, Champagne Vinegar, sugar, salt, bay leaf a peppercorns. Bring to a boil over medium heat. Slice a very thin piece off the end of each cucumber and arrange cucumbers, garlic, dill and peppercorns in a large mouth jar or two smaller jars. Pour in the hot boiled pickling liquid over the pickles in each jar, completely covering the pickles. Place a sprig of fresh dill into each jar and seal with lids. Refrigerate for 10 days before eating. Use within 1 month.

Ingredients

 10 Pickling Cucumbers (Gherkins), 3 to 4 inches long
 2 cups Water
 2 cups VSOP Champagne Vinegar
 1 bunch Fresh Dill Weed
 ¼ cup Sugar
 4 cloves Garlic
 2 tbsp Pickling Salt, or kosher salt
 1 Bay Leaf, dried
 1 tsp Whole Black Peppercorns
 1 whole Hot Chili Pepper, stem removed (optional)

Directions

1

In a medium sauce pan, combine the water, Champagne Vinegar, sugar, salt, bay leaf a peppercorns. Bring to a boil over medium heat. Slice a very thin piece off the end of each cucumber and arrange cucumbers, garlic, dill and peppercorns in a large mouth jar or two smaller jars. Pour in the hot boiled pickling liquid over the pickles in each jar, completely covering the pickles. Place a sprig of fresh dill into each jar and seal with lids. Refrigerate for 10 days before eating. Use within 1 month.

Champagne Refrigerator Dill Pickles

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