Dill cucumber pickles

Dill cucumber pickles

By
From
Encyclopedia of Food and Cookery
Makes
1.5 kg

Ingredients

Quantity Ingredient
25 cucumbers, 8–10 cm long
500ml cider vinegar
210g salt
1.25 litres water
sprigs fresh dill
garlic clove, peeled

Method

  1. Put cucumbers in a large bowl, cover with cold water and let stand overnight. Drain and pack into hot, sterilised jars.
  2. Combine vinegar, salt and water in a saucepan and bring to the boil. Pour over the cucumbers. Add 1–2 sprigs of dill and a clove garlic to each jar and seal.
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