makes about 4 quarts (~32 servings)
Prep Time
30 minutes
Cook Time
10 minutes
Total Time
7 days 40 minutes
Adapted from Dinosaur Bar-B-Que: An American Roadhouse, by John Stage, Nancy Radke.
4 pounds pickling cucumbers
¼ cup (34 g) chopped garlic
2 jalapeño peppers (thinly sliced)
½ cup (23.5 g) chopped fresh dill
Brine
4 cups white vinegar
2 cups water
6 tablespoons kosher salt
½ cup (100 g) sugar
5 tablespoons pickling spice
2 tablespoons mustard seeds
2 tablespoons black peppercorns
Equipment
4 (1-quart) jars with lids, cleaned well in hot water
3-quart saucepan
wide mouth funnel
Combine the vinegar, water, kosher salt, sugar, pickling spice, mustard seeds, and peppercorns in a 3-quart saucepan and bring to a boil over high heat. Remove from the heat and allow to cool until just slightly warmer than room temperature.
Slice the cucumbers into ½-inch thick rounds. Divide them evenly between the jars. Add the garlic, jalapeños, and dill, dividing evenly between the jars.
Pour the brine into the jars making sure to cover the ingredients. Cool to room temperature and cover with lids. Store in the refrigerator, allowing the pickles to marinate for a week, then serve.
Add other veggies as you desire. Zucchini Rampicante rounds, spicy peppers, onions, etc. all make good additions.
Serving Size: 4 Oz.
Servings Per Recipe: 32
Calories: 34kcalCarbohydrates: 6gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 1312mgPotassium: 112mgFiber: 1gSugar: 4gVitamin A: 115IUVitamin C: 4mgCalcium: 25mgIron: 1mg*Percent Daily Values are based on a 2,000 calorie diet.
#Pickles #GlutenFree #Vegan #Vegetarian #chiles #cucumbers #garlic #jalapeños
https://andreasrecipes.com/dinosaur-bar-b-ques-garlic-dill-pickles/