Dill pickles
- Preparation and cooking time
- Total time
- + pickling
- Easy
- Makes 2 x 500ml jars
Ingredients
- 400ml white wine vinegar
- 200g soft light brown sugar
- 2 tsp fine sea salt
- 2 cloves garlic, crushed
- ½ a small bunch dill
- 1 heaped tsp coriander seeds
- 2 (about 500g) ridge cucumbers or cucumbers, ends removed
Method
- STEP 1
Pour the vinegar into a pan, tip in the sugar and salt, and warm over a medium heat, stirring until the sugar and salt have dissolved. Take the pan off the heat before it reaches boiling point, stir in 200ml cold water, then leave to cool.
- STEP 2
Evenly divide the crushed garlic, dill sprigs and coriander seeds between 2 Kilner jars. Slice the cucumbers into 1/4-½cm rounds, depending on how thick you like them, and pack them tightly into the jars. Carefully pour the cooled pickling liquid into the jars, filling almost to the brim.
- STEP 3
Clip the lids closed, give both jars a good shake to mix the contents, then leave in a cupboard to pickle for 1 week. Give the jars a good shake every day or so to ensure the cucumber slices are evenly exposed to the pickling liquid and aromatics.
