Mini Pickles
Author: Chef D. Brown
Yields: 1-quart pickles
Ingredients
- 1 Lb (454 G) – Village Farms scrumptious mini® cucumbers
- 1 Cup (240 G) – White vinegar, 5%
- ½ Cup (120 G) – White wine vinegar
- 1 Cup (240 G) – Water
- ¾ Cup (180 G) – Cane sugar
- 2 Tbsp (20 G) – Mustard seeds
- 1 Tbsp (1 G) – Celery seeds
- ¼ Cup (1 G) – Dill
- 2 Ea (.5 G) – Bay leaf
- ¼ Tsp (1 G) – Black pepper
- ¼ Tsp (1 G) – Sea salt
Instructions
- Cut mini cucumbers in half lengthwise.
- Place the mini cucumbers and the dill into a mason jar.
- Heat the vinegar and sugar solution with all the spices until it reaches a slow boil…
- Pour over the mini cucumbers in the mason jar.
- Allow cooling naturally with the lid off.
- Once fully cooled, put on the lid and store in the refrigerator.
- Allow standing 24 hrs before tasting.