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Makes 1 quart
Lior Lev Sercarz
5 persian (aka israeli) cucumbers, washed and cut in 1/2 inch disks
5 fresh dill sprigs
1 teaspoon ajowan seeds
2 teaspoons dill seeds
3 teaspoons Muntok white pepper
2 teaspoons Tellicherry black pepper
2 teaspoons green peppercorns
1/4 cup sherry vinegar (or apple cider vinegar)
2 tablespoons salt
1 tablespoon sugar
In a saucepan bring 3 cups of water to a simmer with the salt, sugar, and vinegar.
In a glass jar (one quart volume) layer the cucumbers, spices and dill sprigs.
Pour the hot brine on top (you might have some extra). Close the jar with a lid and set aside for 24 hours at room temperature. The pickles should then be ready to eat.
Store in the refrigerator.