I love dill pickles! They have such a beautifully intense flavour and are fabulous in a sandwich, with a cheese platter or just straight from the jar. Dill really tops off this preserve, and the good news is that it’s easy to grow!
Preparation Time: 10-15 mins; Cooking Time: 10 minutes; Makes approx. 2-3 large jars
- Cucumber, whole or sliced (however much you have, I had about 500g-600g)
- ¾ cup of white vinegar
- ½ cup of apple cider vinegar (if you don’t have apple cider viner, just use white vinegar)
- 2 cups of water
- 5 cloves of garlic, chopped finely
- I large bunch of fresh dill
- 2 tbsp salt
- In a large pot place jars and lids and cover with water
- Bring water to boil and boil steadily for 10-15minutes
- During this time, place the liquids (vinegars and water) and salt into a separate saucepan and bring to boil and then simmer for 5-10 minutes
- Remove the jars from the pot and add the cucumbers, dill and garlic.
- Pour in the vinegar liquid to cover the cucumbers (making sure the liquid isn’t too close to the top)
- Cover the jars with the lids and as the mixture cools down it will naturally create a seal in the jar. If the lid has a ‘pop-up’ button, you can press this down when the mixture has cooled for about 10-15minutes.
- You should be able to preserve the pickles for 6 months. Once open, consume within 3 weeks