BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

DILLY CUCUMBERS

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Ingredients:

  • 2 each cucumbers, peeled, sliced thinly

  • 3 tablespoons black peppercorns
  • 1 tablespoon allspice berries
  • 1 tablespoon dill, dried
  • 3 tablespoons sugar
  • 1 cup white vinegar
  • ½ teaspoon sea salt
  • ½ teaspoon ground coriander
  • ½ teaspoon ground pepper

Method:

To prepare cucumber, peel, split in half lengthwise, and remove seeds using a spoon or end of peeler. Then slice them thinly. Combine rest of ingredients in a non reactive bowl or jar; toss in cucumbers combine; cover tightly and refrigerate 24-48 hours before using.

*Alternative vegetable – use onions instead, or add onions with cucumbers.  For quicker cure, bring vinegar, sugar, salt and spices to boil. Pour over prepared vegetables. Cool. Serve.






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