02
Mar
Pack cucumbers and vegetables in jars. Add a teaspoon of dill and mustard seeds and a garlic clove to each jar.
Though there are many different pickling methods we opted to offer this quick and simple version of the classic american snack.
Pickled cucumber with dill. Add the vegetables and bring the pan to a rolling boil over a high heat stirring now and again. Boil for 1 min then remove pan from the heat. Tear in the dill then pack into sterilised jars see above right making sure that no air bubbles are trapped.
Store in a cool dark place until ready to use. Small pickling or ridged cucumber85g. Coarse crystal sea saltfor the pickling vinegar.
Black peppercorns1 tbsp coriander seeds. Yellow mustard seeds10 cloves. Few pieces of.
Mace bladespinch of dried chilli flakes optional 2. White wine vinegar plus 3 5 tbsp100g white sugar. Cucumbers contain approximately 95 water and all that water can dilute your pickling solution.
To overcome this i like to use small cucumbers as their water content is a little lower and the skin more tender. I also soak them in a salt and water brine for 3 hours before pickling to draw out some of their moisture. Pack cucumbers and vegetables in jars.
Pack the cucumbers green onions jalapenos garlic and a few springs of dill in some wide mouth jars they should be packed tightly. Add the brine to the jars. Ladle the brine into the jars to cover the cucumbers use the back of a spoon to push the cucumbers down to submerge.
Put 300ml water in a medium saucepan and add the salt sugar and vinegar. Slowly bring to the boil and once boiling add the cucumber. Remove from the heat and pour into a bowl with the dill and garlic.
Set aside to cool for at least 2 hours before draining and eating. They will keep in the fridge in their pickling liquid for up to 5 days. All you need to do is finely slice a cucumber and chop some dill then half fill an old jam jar with apple cider vinegar or white wine vinegar if you prefer and add a little sugar salt and pepper plus the dill.
Finally add in the sliced cucumber and top up with extra vinegar if needed. Give it a little shake and you are done. Though there are many different pickling methods we opted to offer this quick and simple version of the classic american snack.
Start with a fresh cucumber and fresh dill and 90 minutes later you ll have a pleasantly crisp refreshingly acidic homemade treat that s much tastier and crunchier than its canned counterpart. To begin place all of the ingredients except the cucumbers and dill in a pan. Bring to the boil then turn down to a simmer and add the dill.
Stir until the sugar and salt have dissolved then remove from the heat and allow to cool. Place cucumber slices in a colander over a plate. Sprinkle with salt and toss.
Let stand for 15 minutes stirring once. Rinse and drain well. In a large bowl combine the vinegar dill sugar and pepper.
Place a dill head or fronds into each sterilised jar. Add a teaspoon of dill and mustard seeds and a garlic clove to each jar. Put the vinegar 200ml 7fl oz water and the sugar in a large.