Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, dill quickles (quick pickles). It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Dill Quickles (Quick Pickles) is one of the most well liked of recent trending foods in the world. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. Dill Quickles (Quick Pickles) is something that I’ve loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we must first prepare a few components. You can cook dill quickles (quick pickles) using 8 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Dill Quickles (Quick Pickles):
- Get 1/2 an English (Hothouse) Cucumber, halved vertically, then cut into 1/8" thick slices (You can use 2 Persian/Lebanese or 2 small pickling cukes.)
- Make ready 1-1.25 teaspoon salt
- Make ready 3 Tablespoons distilled white vinegar
- Get 2 Tablespoons water
- Make ready 1 teaspoon sugar
- Make ready 1 teaspoon dry dill
- Make ready 1/2 garlic clove grated OR 1/4 teaspoon garlic powder
- Get 1/8 teaspoon black pepper
Instructions to make Dill Quickles (Quick Pickles):
- In a medium bowl sprinkle the salt on the cucumbers and mix thoroughly. Let the cucumbers sit for 30 to 45 minutes so they can release water. Midway, give them a stir.
- In fistfuls, squeeze the water out of the cucumbers, and put the cucumbers in a new bowl, discarding the salted water. Between the salting and the squeezing, this is where you get that awesome quickled crunch!
- Add the vinegar, water, sugar, and dill and mix thoroughly.
- Let them sit for about 10 minutes in that brine - ideally in a shallow bowl or container so the minimal brine is enough to cover - and they should be ready to enjoy. :)
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