Dill pickled cucumbers
Makes 4-5 x 450ml jars
Easy
Prep:
Cook:
plus overnight brining
Forget shop-bought gherkins and pickles - making your own preserved cucumbers is much tastier, and easy to do too
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- 1kg small pickling or ridged cucumber
- 85g coarse crystal sea salt
For the pickling vinegar
- 1 tbsp black peppercorns
- 1 tbsp coriander seeds
- 1 tbsp yellow mustard seeds
- 10 cloves
- few pieces of maceblades
- pinch of dried chilli flakes(optional)
- 2 bay leaves
- 700ml white wine vinegarplus 3.5 tbsp
- 100g white sugar
- handful of dillsprigs
Nutrition: per tbsp
- kcal15
- fat0glow
- saturates0g
- carbs2g
- sugars2g
- fibre1g
- protein1g
- salt0.8g
Method
step 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.
step 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.
step 3
Pack the cucumber into jars, pour over the hot vinegar and seal. Ready to eat in 2 weeks, or longer, if you like.
