Artisan Lambrusco Vinegar Dill Pickles
Ingredients
- 2 cup Water
- 0.25 cup White Sugar
- 2 Tbsp Kosher or Pickling Salt
- 1 Dried Bay Leaf
- 1 tsp Peppercorns
- 2 cup Lambrusco Balsamic Vinegar
- 10 3-4 inch Pickling Cucumbers
- 1 bunch Fresh Dill Weed
- 4 cloves Garlic
- 1 tsp Olive Cart Gourmet Four Peppercorn Blend
- 1 Hot Chili, stem removed (optional)
Directions
- 1. In a medium sauce pan, combine the water, vinegar, sugar, salt, bay leaf and peppercorns. Bring to a boil over medium heat.
- 2. Slice a very thin piece off the end of each cucumber and arrange cucumbers, garlic, dill and peppercorns in a large mouth jar or two smaller jars. Pour in the hot boiled pickling liquid over the pickles in each jar, completely covering the pickles.
- 3. Place a sprig of fresh dill (and hot chili, if decided) into each jar and seal with lids. Refrigerate for 10 days before eating.
- 4. Use within 1 month.