Ingredients
- white wine vinegar 400ml
- soft light brown sugar 200g
- fine sea salt 2 tsp
- garlic 2 cloves, crushed
- dill ½ a small bunch
- coriander seeds 1 heaped tsp
- ridge cucumbers or cucumbers 2 (about 500g), 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.
