Pepinillos rápidos al eneldo en conserva en frío

Ingredientes

• 1 head garlic, all heads peeled
• 6 cups water
• 3 cups distilled white vinegar
• 1/4 cup coarse salt
• 2 teaspoons dill seed
• 2 teaspoons mustard seed
• 2 teaspoons whole black pepper seeds
• 3 lbs kirby cucumbers, cleaned and sliced or quartered into spears
• 1 bunch fresh dill

Preparación

1. 1

   Combine garlic and water in a large pot and bring to a boil for 5 minutes.

2. 2

   Stir in vinegar and salt, heating until the salt dissolves, then remove from heat and set aside.

3. 3

   Evenly distribute the sliced cucumbers, spices, and dill between 6 pint jars, adding the boiled garlic as well.

4. 4

   Use a ladle to pour the hot vinegar mixture into each jar, filling just below the rim.

5. 5

   Seal jars with lids and allow to cool before refrigerating for at least 1-2 days before serving. They can be stored in the fridge for several months.