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Dill Pickles...The Right Way

By Chef Brendan Schiering


4 Persian cucumbers

1/2 cups water

15 oz distilled white vinegar

1/4 cup white sugar

2 tablespoons sea salt

1/4 cup dill sprigs, chopped

1/4 cup Korean chilis

2 tablespoons whole peppercorns

Chef Brendan's Instructions:

Add water, vinegar, and sugar to a pot on Hatco Induction Stove. Whisk and bring to a boil, until sugar disintegrates. Next, Place thinly sliced cucumbers in a container, and add Korean Chilis, dill, peppercorns, and wet mixture from the stove. Mix well and cover with an air-tight lid, let sit in a refrigerator. Pickles will be lightly pickled after 1 day, reach their full flavor potential after around 5 days, and can be stored for several weeks. Enjoy!

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