Dill pickled cucumbers

Dill pickled cucumbers

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(2 ratings)

Prep: 15 mins Cook: 10 mins plus overnight brining

Easy

Makes 4-5 x 450ml jars
Forget shop-bought gherkins and pickles - making your own preserved cucumbers is much tastier, and easy to do too

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per tbsp

  • kcal15
  • fat0g
  • saturates0g
  • carbs2g
  • sugars2g
  • fibre1g
  • protein1g
  • salt0.8g
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Ingredients

  • 1kg small pickling or ridged cucumber
  • 85g coarse crystal sea salt

For the pickling vinegar

  • 1 tbsp black peppercorns
  • 1 tbsp coriander seeds
    Coriander seeds

    Coriander seed

    kor-ee-and-er seed

    The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…

  • 1 tbsp yellow mustard seeds
  • 10 cloves
    Cloves

    Clove

    klo-ve

    The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…

  • few pieces of mace blades
  • pinch of dried chilli flakes (optional)
  • 2 bay leaves
  • 700ml white wine vinegar, plus 3½ tbsp
  • 100g white sugar
  • handful of dill sprigs

Method

  1. Cut the pickling or ridged cucumbers into sticks or slices. Layer with the coarse crystal sea salt in a large bowl, cover and leave overnight. Drain away the brine, then rinse.

  2. To make the pickling vinegar, put the whole spices in a medium saucepan. Toast over a low heat until they begin to smell aromatic. Add the dried chilli flakes last, as these can easily catch. Add the bay, pour in all of the vinegar and sugar, let it dissolve, and bring to a simmer. Add the dill sprigs.

  3. Pack the cucumber into jars, pour over the hot vinegar and seal. Ready to eat in 2 weeks, or longer, if you like.

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Comments, questions and tips

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Alex Parkov
9th Oct, 2017
0.05
I've just tried gherkins I've pickled with this recipe and I think because of the amount of vinegar they are way too sharp, more than what you'd expect.
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