Dill pickles

Dill pickles

By
From
Kenko Kitchen
Makes
450 g
Prep
10 mins
Cooking time
5 mins
Photographer
Elisa Watson

Pickles and I are good friends. In the distant past, I was never the gal who would fling the pickles out of a burger and I certainly would never refuse a good pickle now. Making your own pickles is super-easy and it’s a great condiment to add many dishes or platters.

Ingredients

Quantity Ingredient
500ml apple cider vinegar
100g coconut sugar
1 teaspoon salt
1/2 teaspoon chilli flakes
350g baby cucumbers
15g dill
3 garlic cloves, peeled

Method

  1. Combine the vinegar, coconut sugar, salt and chilli in a small saucepan over medium heat and bring to the boil. Once boiling, reduce the heat to low and continue to simmer for 5 minutes.
  2. Place the baby cucumbers in a large sterilised jar with the dill and garlic cloves. Pour the vinegar mixture over the cucumbers and leave to cool with the lid off overnight.
  3. Place in the refrigerator and eat as you like! Keep for up to 6 months.
Tags:
vegan
sugar-free
gluten-free
sugar
gluten
free
vegetarian
health
healthy
diet
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