Bernise and high-quality dried dill leaves are great to have on hand to make these quick dill pickles.

Dill Pickles

Name: Dill Pickles
Yield: Yield
Ingredients: 2 Persian cucumbers, cut into ¼” slices (200 g); 2 tsp Bernise blend; 2 tsp dried dill leaves; 1 Tbsp sugar (12 g); ¼ cup water (50 g); ¼ cup cider vinegar (50 g); 1 tsp fine sea salt (6 g)

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Servings/Yield

Yield 12oz jar

Author:

Helen Park

Bernise and high-quality dried dill leaves are great to have on hand to make these quick dill pickles.

Ingredients

2 Persian cucumbers, cut into ¼” slices (200 g)
2 tsp Bernise blend
2 tsp dried dill leaves
1 Tbsp sugar (12 g)
¼ cup water (50 g)
¼ cup cider vinegar (50 g)
1 tsp fine sea salt (6 g)

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Directions

Toss all of the ingredients together to combine well.
Cover and store refrigerated overnight.
The next day the cucumber and onions will have wilted a little so you can repack them into a jar, making sure the cucumbers are submerged in liquid.