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Pickled cucumbers with dill & spice

Pickled cucumbers with dill & spice

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Rating: 5 out of 5.12 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus overnight soaking
  • Easy
  • Makes about 3 x 450g/1lb jars

Piccalilli with bite, this chunky chutney of sliced gherkins, spices and dill is perfect with meat, cheese or as a homemade gift

  • Vegan
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal32
fat0g
saturates0g
carbs6g
sugars6g
fibre1g
protein1g
low insalt0.4g
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Ingredients

Method

  • STEP 1

    Wash the cucumbers, split along their length and scoop out the seeds. Cut each half into finger-length chunks, then cut into 5mm strips. Mix with the onion and salt in a large bowl, cover and leave to soak overnight.

  • STEP 2

    Next day, drain the juices, rinse the vegetables in cold water and drain well. Put the vinegar, sugar and spices into a very large saucepan and heat gently until the sugar has dissolved. Simmer for 5 mins to let the flavours infuse.

  • STEP 3

    Add the vegetables and bring the pan to a rolling boil over a high heat, stirring now and again. Boil for 1 min, then remove pan from the heat. Tear in the dill, then pack into sterilised jars (see above right), making sure that no air bubbles are trapped. Store in a cool, dark place until ready to use.

Goes well with

Recipe from Good Food magazine, June 2012

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Overall rating

Rating: 5 out of 5.12 ratings
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