Dill Pickles
We keep a steady supply of these in the fridge at all times! Great with burgers, great on sandwiches.
Servings 1 large jar
Ingredients
- 1 tbsp Black Peppercorns
- 1 tbsp Yellow Mustard Seeds
- 1 tbsp Coriander Seeds
- 2 Bay Leaves
- 4 cloves Garlic sliced
- 2 Birdseye Chillis halved down their length
- 1 bunch Dill
- 500 ml White Wine Vinegar
- 500 ml Water
- 2 Cucumbers
- Coarse Sea Salt
Instructions
The day before
- Finely slice the cucumbers at a 45° angle. I use home grown cucumbers or organic cucumbers.
- Put ¼ into a large bowl and sprinkle generously with sea salt, repeat until all the cucumber is in the bowl and salted. Gentle turn the cucumber slices over in the bowl with your hands, to make sure all the slices get some salt. Dont worry about how much salt you are using … It is there to draw off moisture, you are going to wash it off
- Cover in clingfilm and leave in the fridge over-night
Making the Pickles
- Put the cucumber in a colinder and rinse well with cold water. Leave to stand and drain.
- In a dry pan, toast the peppercorns, mustard seeds and coriander seeds.
- Put the 500ml of vinegar and 500 ml of water into a pan over a medium heat. Add the toasted spices and bring to a boil.
- Turn down to a simmer and add the bay leaves and Dill and simmer for 5 mins.
- Put the cucumber, garlic and chillis into a large sterilised Kilner jar. Add the pickling liquid.
- Bang the base of the jar on your work surface to drive out any bubbles.
- Once colled store in fridge. You can eat these the next day … but they are best left for a week before eating.