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Article: Never Buy Pickles Again: Crunchy Mini Cucumber Pickles by Sally

Never Buy Pickles Again: Crunchy Mini Cucumber Pickles by Sally

Never Buy Pickles Again: Crunchy Mini Cucumber Pickles by Sally

Say goodbye to store-bought pickles! Dive into Sally's easy recipe for creating your own crunchy, probiotic-rich mini cucumber pickles at home.
Ingredients:
  • 1.1/2 lb mini cucumbers
  • Ice cubes
  • Water
  • 10 cloves garlic, peeled
  • 1/2 bunch of whole dill
  • 1 teaspoon white vinegar
  • Salt (1 tbsp per cup of hot water)

Instructions:

 

  • Soak mini cucumbers in ice water for 4-5 hours at room temperature.
  • Layer of dill, garlic, and cucumbers alternately in a mason jar.
  • Dissolve 1 tablespoon of salt in each cup of hot water, and repeat this process, filling the jar with the saline solution until the jar is full.
  • Add 1 ml of white vinegar for preservation and a hint of tang.
  • Seal the jar and place it in a sunny spot like a window sill or balcony. The warmth from the sun will aid the fermentation process. Let it sit for 3 days, then refrigerate for 24 hours.

Tips:


Enhance your pickle experience by adjusting garlic and dill to your taste. These fun-to-make, gut-friendly pickles are a healthy, delicious homemade treat. Enjoy the crunch of Sally's Mini Cucumber Pickles!

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