Homemade Pickles (Recipe)

Ingredients 

(14fl oz) cider vinegar

1 tsp pickling salt

1/4 tsp black peppercorns

1/4 tsp whole coriander seeds

2 pickling cucumbers

1 small onion, halved and cut into thin slices

8 cloves garlic, crushed and peeled

15g (1/2 oz) fresh drill sprig, firmly packed

Steps

1.  Bring the vinegar, salt, peppercorns and coriander to full boil in a medium-size saucepan over high heat.  Cool completely.

2.  Scrub the cucumbers, but do not peel them.  Cut them into 6mm (1/4 in) rounds or slice them into spears.

3.  Sterilize a 1l (32fl oz) jar by boiling it in water for 10 minutes or running through a full dishwashing cycle.  The jar should be hot when the vegetables are added.

4.  Layer cucumbers, onion, garlic and dill in the hot jar.  Pour in enough of the vinegar mixture to cover them completely.  Screw on the lid and refrigerate for at least 3 days before eating.  They will keep for up to 1 month in the refrigerator.

From : Low-Carbo Cooking