Saturday, September 5, 2009

Recipes: Spicy Garlic Dills

These may be a bit too hot for some people's liking, so feel free to adjust down the amount of chili flakes, or omit completely. Also let me warn you, from experience, not to use cucumbers that are too old or already getting soft, as they tend to develop a slightly bitter aftertaste. Freshest is bestest!

Spicy Garlic Dills

6 - 8 baby cucumbers (average 5" long)
4 cups (1 litre) cold water
1/2 cup white vinegar
3 tbsp salt
2 large cloves of garlic, lightly crushed
1/2 tsp curry powder
1 tbsp dried dill weed
1/2 tsp dried chili flakes

Wash cucumbers thoroughly and slice lengthwise into wedges (4 to 6 wedges each). Fill a large jar or Tupperware container with water, vinegar, salt and spices, and stir well. (Adjust to taste, should be rather briny.) Fill with cucumbers, making sure all wedges are able to soak in pickling liquid. Refrigerate for at least 3 hours before eating, or follow normal canning directions to preserve for later use.

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