Photo by: kathyvegas
Quick Dill Pickles In A Bag
Food Ingredients:
8 fresh thin pickling cucumbers 1 small Vidalia (or other super sweet onion) 1 cup tarragon vinegar 1/2 teaspoon kosher salt 2 tablespoons dry dill
Recipe preparation:
1 Wash the cucumbers and slice thinly. Place in a medium bowl along with the sliced Vidalia onion and remaining ingredients. Toss everything together to distribute the dill and transfer to a quart-sized zip-loc freezer bag. Squeeze any excess air out of the bag and seal well. 2 Place the bag on a small plate in the refrigerator and flip the bag over every now and then for the first 2 days. The pickles may be eaten within a few hours or up to 2 weeks.
Recipe source: Foodista recipe
Leave a Reply