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Homemade Pickles


For every cup of water count 1/2 of vinegar (1/2 gallon jar counts 2 cups water+1 cup vinegar)
For every cup of liquid add 0.4 oz / 11 g of both salt and white sugar (1/2 gallon jar counts then 1.1 oz / 33 g of both)
8-10 small cucumbers
1 small carrot
small onion
1 pack of fresh dill
10 whole black peppercorn
1 tbsp mustard seeds
1 tbsp dill seeds

Get loaded your jar with cucumbers, sliced carrots and onions and fresh dill branches.

Prepare your pickling brine. Bring all the liguids together with sugar and salt together in a pot. Add aromatic spices besides fresh dill and let simmer for about 5 minutes.Pour boiling brine into a loaded jar to fully cover what is inside. Let sit until it reaches room temperature. With clean tool push down whatever floats above the brine level. Close the jar and store in a fridge.

These pickles are good after a day.

Tip: you can pickle whatever vegetables you want, use your imagination.

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