Dill Pickles
A handy snack you can keep in the fridge for months, useful for when you're feeling peckish.Use a good-quality white wine vinegar, not a bog-standard cleaning one unless you want to clean your throat too.I used a 500ml jar.
Servings: 1 jar
Ingredients
- 260 g pickling cucumbers approximately 1 packet
- 100 ml white vinegar preferably good quality
- 1 tbsp sugar
- 1 tsp salt
- ΒΌ tsp mustard seeds
- 120 ml hot water
- 1 clove of garlic
- Small handful of fresh dill
Instructions
- In a measuring jug, combine the vinegar, sugar, salt, mustard seeds, and hot water. Stir until the sugar and salt dissolve. Set aside until cool.
- Wash the cucumbers and cut them into quaters lengthways so that they are long strips. Roughly slice the garlic and the dill.
- Toss the cucumbers with the garlic and dill, then scrape everything into a clean sterilised jar. Pour over the cooled brine and make sure all the cucumbers are fully submerged. Leave to pickle in the fridge overnight, then serve with cold meats or in sandwiches.