I’m going to be away for two weeks, so I thought I’d pickle again so that it’s ready when I return. At Fairway, they had some fresh Israeli cucumbers for sale. They were small enough to fit an old pickling jar I kept, so I picked up nine pieces with some dill and mustard seeds. This is totally not the Filipino style of pickling and I had to combine two other recipes I found on the Web until it sounded just about right to me. We’ll see in a couple of weeks!
9 pieces of Israeli cucumbers, washed
1 bunch of fresh dill, washed and ends sliced off
2 tbsps mustard seeds
1 head of garlic, peeled and minced
2 cups of white vinegar
1 1/2 cups of water
1. In a large bowl, submerge cucumbers in iced cold water for at least 2 hours. Set aside.
2. In a small pot, let the vinegar and water boil with some salt.
3. When ready to pickle, put half of the garlic and half of the dill at the bottom of the jar. Add cucumbers. Pour in the salted vinegar and water mixture. There should be enough to cover the cucumbers. Add the rest of the garlic and dill with the mustard seeds. Cover the jar with its lid and seal tightly.
4. Boil some water in a pot, large enough for the jar. When water is boiling, put the sealed jar and let it sit in the boiling water for 15 minutes. Turn off the heat and let the jar cool. When cool enough to handle, remove the jar from the water and dry with a paper towel. Store in room temperature for a couple of weeks before opening.