Dad's Pickles
The recipe Dad's Pickles can be made in roughly 24 hours. This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe serves 10 and costs 36 cents per serving. One portion of this dish contains about 1g of protein, 0g of fat, and a total of 17 calories. It is brought to you by Nutmeg Nanny. 565 people were impressed by this recipe. It works well as a side dish. If you have apple cider vinegar, cucumbers, red pepper flakes, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 18%. This score is not so awesome. If you like this recipe, you might also like recipes such as How to Pickle Pickles (Refrigerator Pickles that is), Dad's Best Barbecue, and Dad's Casserole.
Servings: 10
Preparation duration: 1440 minutes
Cooking duration: 5 minutes
Ingredients:
1/2 cup apple cider vinegar
1 1/2 pounds kirby cucumbers - thoroughly washed and dried
Fresh dill - washed and dried
Garlic cloves - smashed
Red pepper flakes
3 1/2 ounces sea salt
8 cups bottled water
Mason jars - cleaned and dried
Equipment:
Cooking instruction summary:
Mix sea salt, apple cider vinegar, and water and bring to a boil. Simmer for 5 minutes. Remove the brine from the heat and allow to cool slightly. Arrange cucumber upright in a container (or containers) large enough to hold the brine. Place dill sprigs, garlic cloves and red pepper flakes amongst the cucumbers in the jars. The cucumbers should be fitted tightly and should come within 1/2 inch of the top of the container.Fill the container with the brine to the top and tap on a flat surface to remove any possible air bubbles.Let pickles sit out on counter for 24 hours and then refrigerate. The pickles should be ready to eat in 24 hours. *Use as much dill, garlic and red pepper as you feel is necessary. I like my pickles heavy on the garlic, medium on the dill and red pepper.
Step by step:
1. Mix sea salt, apple cider vinegar, and water and bring to a boil. Simmer for 5 minutes.
2. Remove the brine from the heat and allow to cool slightly. Arrange cucumber upright in a container (or containers) large enough to hold the brine.
3. Place dill sprigs, garlic cloves and red pepper flakes amongst the cucumbers in the jars. The cucumbers should be fitted tightly and should come within 1/2 inch of the top of the container.Fill the container with the brine to the top and tap on a flat surface to remove any possible air bubbles.
4. Let pickles sit out on counter for 24 hours and then refrigerate. The pickles should be ready to eat in 24 hours. *Use as much dill, garlic and red pepper as you feel is necessary. I like my pickles heavy on the garlic, medium on the dill and red pepper.
Nutrition Information:
covered percent of daily need
