Dill pickles

Dill pickles

By
From
Chefs Eat Toasties Too
Makes
1.2 kg
Photographer
Brendan Homan

Ingredients

Quantity Ingredient
750g small pickling cucumbers
500ml white wine vinegar
100g golden caster sugar
1 tablespoon mustard seeds
1 tablespoon salt flakes
1 tablespoon whole black peppercorns
1/2 bunch fesh dill

Method

  1. Top and tail the cucumbers and cut them into quarters lengthways. Pack the cucumber quarters into one large warm sterilised jar or several smaller jars.
  2. Put the vinegar, sugar, mustard seeds, salt and peppercorns in a saucepan over medium–low heat and bring gently to a simmer. Stir to dissolve the sugar then remove the pan from the heat. Set this pickling liquid aside to cool.
  3. Add dill fronds as desired to the jar, or jars, then top with the cooled pickling liquid. Gently tap the jar to remove any air bubbles and top up with more liquid if necessary. Seal tightly and store in the refrigerator. The pickles will be ready to eat in 1 week and will keep for up to 6 months. Keep refrigerated once opened
Tags:
Toasties
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