29 Jul '15, 11am

Polish Quick-Eating Salted Dill Cucumbers in Brine via @coffeenvanilla

Start by washing and soaking cucumbers in water for couple of hours. In meantime dissolve salt in boiled water, leave aside to cool down. Cover bottom of the jars or crock pots with some leaves and dill stems. Layer cumbers and seasonings trying to arrange them in containers as tight as possible to prevent them from floating once water is added. Pour over cooled down salted water. Cover containers with plates and place on some bigger plates or trays as the cucumbers will start fermenting and bubbling spilling some of the brine outside of the jars. Let the cucumbers to ferment for at least 4 – 5 days. When cucumber reach desired saltiness and sourness (constant tasting is required) move the container to the fridge to slow down the process. Enjoy sliced on sandwiches, in salads, burgers and hot dogs or quartered lengthwise as a side dish.

Full article: http://www.coffeeandvanilla.com/polish-salted-dill-cucumb...

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Polish Quick-Eating Salted Dill Cucumbers in Br...

coffeeandvanilla.com 28 Jul '15, 6am

Start by washing and soaking cucumbers in water for couple of hours. In meantime dissolve salt in boiled water, leave asid...