Dill Pickles

Dill Pickles

Estonian StylDill Pickles

Recipe for one 3 quart (3 liter) jar
As many small cucumbers as you can fit into your jar, about 3 ½ lb (1.5 kg)
1.5 quarts (1.5 l) water
3 tablespoons unrefined salt
6 cloves of garlic, cut into thick slices
1-2 handfuls of dill stalks
6 black current leaves (rub them a bit between your fingers)
1 Place cucumbers into a bowl with cold water for a couple of hours
2 Bring 1.5 quarts (1.5 l) of fresh water to a boil and add salt, stir to dissolve, let sit and cool to warm
3 Wash your pickling jar with detergent and warm water, rinse well
4 Place garlic, dill stalks and black currant leaves into bottom of jar
5 Take the cucumbers out of the water and cut off ends
6 Place cucumbers tightly into your jar, leave 2” (5 cm) free at the top
7 Pour the salt water over your cucumbers to cover them completely
8 Place a small plate that fits through the opening of your jar, or cut a plastic lid to size – the important thing is, that all cucumbers remain under salt water at all times
9 Add a clean weight, such as a glass of water to the plate to keep the cucumbers from rising to the surface
10 Cover with a dish cloth to prevent dust or bugs from entering your jar
11 Let sit at room temperature for at least 3 days. Check in every day. If any foam forms, scoop it up and discard
12 On the third day, taste one of the pickles. If it has a pleasantly sour taste to it, they are ready to be eaten. If you would like the tartness to be stronger, let them sit another day or two in the brine. Taste them every day
13 When the desired tartness has been achieved, put a lid on your jar and store it in the refrigerator.


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