Rodajas de pepinillo al eneldo caseras

Ingredientes

• 18 ounces (510 grams) pickling or English cucumbers
• 1 3/4 cups (450 ml) distilled white vinegar
• 3/4 cup (200ml) water
• 1 tablespoon mustard seed
• 1 tablespoon dill seed
• 1 teaspoon pickling or kosher salt
• 1 teaspoon granulated sugar (see note)
• 4 large or 8 small dill sprigs

Preparación

1. 1

   Slice the cucumbers and add to a bowl of ice water, refrigerate for 2 hours.

2. 2

   To a stainless or non-stick pan add the vinegar, water, mustard seed, dill seeds, salt and sugar. Bring to a boil, remove and allow to cool completely.

3. 3

   Once cooled add the fresh dill and cucumbers to sterilized jars and pour the vinegar over the cucumbers until covered. Seal and refrigerate for 1 day then they will be ready to eat. They will keep refrigerated and well sealed up to 4 weeks.