Dill pickled cucumbers

Name: Dill pickled cucumbers
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: European, British
Ingredients: 1kg small pickling or ridged cucumber; 85g coarse crystal sea salt; 1 tbsp black peppercorns; 1 tbsp coriander seeds; 1 tbsp yellow mustard seeds; 10 cloves; few pieces of mace blades; pinch of dried chilli flakes (optional); 2 bay leaves; 700ml white wine vinegar, plus 3.5 tbsp; 100g white sugar; handful of dill sprigs

3 steps

Prep:15minCook:10min

Forget shop-bought gherkins and pickles - making your own preserved cucumbers is much tastier, and easy to do too

Updated at: Sat, 07 Oct 2023 08:53:29 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories16.8 kcal (1%)

Total Fat0.2 g (0%)

Carbs3.2 g (1%)

Sugars2.4 g (3%)

Protein0.2 g (0%)

Sodium433 mg (22%)

Fiber0.5 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

50 servings

1kgpickling cucumber

small, or ridged

85gcoarse crystal sea salt

1 Tbspblack peppercorns

1 Tbspcoriander seeds

1 Tbspyellow mustard seeds

10cloves

3 piecesmace blades

dried chilli flakes

optional

2bay leaves

700mlwhite wine vinegar

plus 3.5 tbsp

100gwhite sugar

dill sprigs

Instructions

Step 1

Cut the pickling or ridged cucumbers into sticks or slices. Layer with the coarse crystal sea salt in a large bowl, cover and leave overnight. Drain away the brine, then rinse.

Step 2

To make the pickling vinegar, put the whole spices in a medium saucepan. Toast over low heat until they begin to smell aromatic. Add the dried chilli flakes last, as these can easily catch. Add the bay, pour in all of the vinegar and sugar, let it dissolve, and bring to a simmer. Add the dill sprigs.

Step 3

Pack the cucumber into jars, pour over the hot vinegar and seal. Ready to eat in 2 weeks, or longer, if you like.