Dill pickles

Dill pickles

By
From
Real Food by Mike
Makes
1 kg
Photographer
Alan Benson

Ingredients

Quantity Ingredient
100g sea salt
2 litres filtered water
4 fresh vine leaves or horseradish leaves
10 garlic cloves, peeled
2 bunches dill, chopped
2 teaspoons black peppercorns
1/2 teaspoon chilli flakes
1 tablespoon yellow mustard seeds
1 tablespoon fennel seeds
1kg pickling cucumbers, (or enough to fill a 2 litre jar)

Method

  1. In a bowl, dissolve the sea salt in the filtered water and set aside.
  2. To a sterilised 3.5 litre (14 cup) jar, add two vine leaves, a few garlic cloves, half the dill and all the spices. Pack the cucumbers tightly into the jar with the remainder of the ingredients on top, making sure two vine leaves are right at the top to act as a lid over the cucumbers. Pour the salt water over the pickles, leaving a 2 cm gap at the top of the jar so the mixture can expand when it releases carbon dioxide. Use something small, such as a ceramic ramekin, to act as a weight to place on top and hold the cucumbers under the water and pack them in tightly. Now place the lid on the jar tightly. Place the jar in the larder or somewhere at a stable room temperature between 15 and 20°C.
  3. Every day for 1 week, undo the lid to release the carbon dioxide. (You can remove the ramekin after about a week.) Don’t be alarmed by the liquid turning cloudy and bubbly. Try a pickle after a week – if you prefer it sourer, just leave the jar fermenting. Once you’re happy with the taste, store the pickles in the refrigerator to slow the fermentation down.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again