Name: Dill Pickles
Yield: Yield 12oz jar
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)

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

Dill Pickles

Helen Park

Servings/Yield

Yield 12oz jar

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)

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.