GRANDPA’s PICKLES
with Marisa Milzer from Gjusta
INGREDIENTS
– Persian cucumbers
– fresh dill
– garlic
– chili flakes
– yellow mustard seed
– coriander
– black peppercorn
– dill seeds
1. Slice tails off Persian cucumbers and layer in fresh dill and garlic.
2. For spicy flavor, add chili flakes or fresh chilis.
3. Top with a bit of yellow mustard seeds, coriander, black peppercorn, and dill seeds.
4. Cover with salt water brine (1/4 cp of salt dissolved in 1L of water; repeat recipe until cucumbers are completely submerged), cover top with plastic wrap and a plate so no cucumbers are above water.
5. Let sit out to ferment for 3-5 days.
6. Refrigerate. Enjoy!