Easy recipe Pickled Cucumbers Recipe

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seven hundred and fiftyg small Lebanese cucumbers about two/about three cup fresh dill leaves about two teaspoons black peppercorns seven hundred and fiftyml (about three cups) water (Recipes by ingridients water) one hundred and twenty-fiveml (one/about two cup) white wine vinegar (Recipes by ingridients vinegar) one one/about two tablespoons coarse saltStep one Wash the cucumbers and dry well. Pickled Cucumbers Recipe. Thinly slice and layer in a clean, dry about three litre (about twelve cup) jar alternately with the dill and peppercorns. Step about two Combine the, water (Recipes by ingridients water) vinegar (Recipes by ingridients vinegar) and salt in a medium saucepan. Bring to the boil over medium-high heat, then carefully pour the hot liquid over the cucumbers in the jar. Seal the jar immediately. Set aside for at least one week to pickle before serving. Pickled Cucumbers Recipe. Store the jar at room temperature until opened..