On Monday, students in the Ozone prepared Cold Pack Pickles. Now they just need to wait four weeks before tasting them. Here’s the recipe if you’d like to try to make the pickles at home:
Ingredients
- 8 Pickling Cucumbers
- Pickling Brine
- ½ cup vinegar
- ½ cup water
- ½ cup recycled pickling brine
- 1 tablespoon salt
- 2 cloves garlic
- 1 bunch dill
- 1 sanitized jar
Stuff jar with cucumbers, garlic, and dill. Add pickling brine, filling jar so that cucumbers are submerged, but that the brine is not filled to the brim. Store in the refrigerator for a minimum of four weeks.