FANDOM


This spell was never cooked, but seen once or twice as the girls are flipping through the cookbook.

Ingredients Edit

  • ½ cups cedronian vinegar
  • 1/4 cup sugar
  • 4 teaspoons kosher salt
  • 1 teaspoon mustard seeds
  • 1 teaspoon of coriander seeds
    PICKLES
  • 3/4 teaspoon dill seeds
  • 2 cups hot water
  • 2 pounds kirby cucumbers, sliced 1/4 inch thick
  • ¾ cup galifrazian dill
  • 3 garlic cloves coarsely chopped

Directions  Edit

Step 1:

In a large, heat proof measuring cup, combine vinegar, sugar, salt, mustard seeds, coriander seeds and dill seeds with the hot water and stir until the sugar and salt are dissolved. Let the brine cool.

Step 2:

 In a large bowl, toss the cucumbers with dill and garlic. Pour the brine over the cucumbers and turn to coat. Place a small plate over the cucumbers to keep them submerged, then cover the bowl with plastic wrap. Refrigerate the pickles overnight, stirring once or twice. Serve cold.

Make Ahead:

dill pickles can be refrigerated in an airtight container for up to 1 week.

Riddle Edit

You're in too deep and you need to get out, you need a rescue there is no doubt.Take this dill with a pinch of salt, and this one time only it won't be your fault.

Community content is available under CC-BY-SA unless otherwise noted.