Homemade Dill Pickles
• 6 Persian cucumbers, sliced lengthwise into quarters • 2 garlic cloves, sliced • 1 tsp Anthony’s Goods Tellicherry Peppercorns • ½ tsp Anthony’s Goods Mustard Seeds • Several sprigs of fresh dill • 1 cup water • 1 cup distilled white vinegar • 2 tbsp Anthony’s Goods Cane Sugar • 1 tbsp salt
Why buy pickles from the store when you can make them quickly, easily and preservative free? These crunchy homemade dill pickles take just a few minutes of prep and two days of sitting in the fridge for a jar full of tangy goodness. Easy peasy! 1. Place the peppercorns, mustard seeds, dill and garlic into the jar you will be using, then pack in the cucumbers. 2. In a medium saucepan, heat the water, vinegar, sugar and salt over medium heat until the salt and sugar have dissolved. Let the mixture cool for a few minutes before pouring it into the jar. 3. Place the lid on the jar and let the contents cool to room temperature before putting it in the fridge for 2 days to pickle. 4. Store in the fridge and enjoy for up to two weeks.