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13
GARLIC DILL PICKLES
The amount of sugar in this recipe may be adjusted to your liking—add
more for a sweeter fl avor and less for a sharper one.
Makes about 100 pickle slices
1. Assemble the Cuisinart
®
PrepExpress™ with the Slice/
Ribbon or Crinkle/Ribbon Cone and Angled Feed
Tube. Slice the cucumber. Add the dill and garlic to
the cucumber. Toss and then transfer to a quart
container or medium mixing bowl. Reserve.
2. Combine the remaining ingredients in a small
saucepan. Bring to a boil and then immediately pour
the liquid over the cucumber mixture, making sure all
the cucumber slices are submerged.
3. Cool to room temperature, cover and then refrigerate
overnight. Pickles will deepen in fl avor the longer
they marinate.
Nutritional information per serving (10 pickles):
Calories 10 (12% from fat) • carb. 2g • pro. 0g • fat 0g
sat. fat 0g • chol. 23mg • sod. 239mg • calc. 16mg
• fi ber 0g
1 SEEDLESS ENGLISH CUCUMBER,
ABOUT 12 OUNCES, TRIMMED
1 SMALL BUNCH DILL, ABOUT 1
OUNCE
3 GARLIC CLOVES, SMASHED
1¼ CUPS WATER
¾ CUP WHITE VINEGAR
1 TEASPOON KOSHER SALT
1 TEASPOON WHOLE CORIANDER
SEEDS
½ TEASPOON DILL SEEDS
½ TEASPOON MUSTARD SEEDS
½ TO 1 TEASPOON GRANULATED SUGAR
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