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Bernise and high-quality dried dill leaves are great to have on hand to make these quick dill pickles.
Condiment
Yield 12oz jar
Helen Park
Bernise and high-quality dried dill leaves are great to have on hand to make these quick dill pickles.
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)
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.
This recipe can be made ahead and kept refrigerated for up to 1 month.
Questions? Contact helen@laboiteny.com
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