| If you haven't eaten dill pickles, then you're surely | | | | and garlic. |
| missing out on their mouth watering taste. In fact, these | | | | Ingredients used in making dill pickles include; |
| are the most popular types of pickles made of a | | | | cucumbers, salt, water, hot red pepper, clove garlic, |
| variety of dills such as kosher, overnight, polish and | | | | vinegar and heads of dill. Making it is also quite simple |
| genuine dills. They're of three types i.e cured, | | | | and the recipe is not complicated either. Actually, |
| refrigerated or freshly packed and can be found as | | | | cucumbers are placed in cold water, salt is then added |
| halved or sliced cucumbers. The good thing about this | | | | and the mixture left to stand for about two hours. |
| pickles is that they can be eaten as they are, with | | | | Cucumbers are then removed, washed, top and |
| sandwiches or with hamburgers. | | | | bottom parts removed. |
| Sliced dill pickles are normally placed in hamburgers to | | | | Vinegar, water and salt are then boiled in a pot. |
| complement the meat flavor, while the whole ones are | | | | Cucumbers are then placed in a jar, clove garlic and |
| crispy, crunchy, have a strong garlic flavor and a sour | | | | red pepper added, and then the boiled vinegar mixture |
| taste of dill weeds. They are normally stored in large | | | | is poured over the cucumbers. The jar is then sealed |
| barrels, jars or cans and are easily available in any | | | | air tight by lid and then put in boiling water baths for 5 |
| market today. Basically, this pickles make use of brine | | | | minutes. From here they're stored for a month and |
| made out of vinegar, stem or head from dill weeds | | | | after which they're ready for consumption. |