There is no sincere love than the love of food … Check This Amazing Recipe: Dill pickles
How to Make Dill pickles
10 to 30 mins
Makes 2 x 500–600ml/18–20fl oz jars
- 1kg/2lb 4oz gherkins, or small cucumbers
- 50g/1¾oz sea salt
- 2 dill fronds
- 2 tsp dill
- 2 tsp mustard seeds
- 2 garlic
- 600ml/20fl oz cider or white wine vinegar
- 100g/3½oz granulated sugar
Wash the gherkins or cucumbers. Leave gherkins whole, but if using cucumbers, cut in half lengthways and remove any seeds by running a teaspoon down the length of each half. Cut each half into 3–4 slices lengthwise, then cut the lengths in half on the diagonal so you end up with spear-shaped pieces about 6–7cm/2½–2¾in long.
Place in a shallow dish, sprinkle with the salt lightly and toss to distribute the salt. Cover the surface with baking paper and weigh it down with a plate. Leave in a cool place for 12–24 hours.
Tip into a colander and rinse the gherkins or cucumbers under cold water. Drain well, tossing to encourage any excess water to drain away. Leave for 5–10 minutes to dry.
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 saucepan. Heat gently, stirring all the time, until the sugar has dissolved. Add the gherkins or cucumber and simmer for 5–6 minutes for gherkins, or 3–4 minutes for cucumber spears (the skins of both will turn an olive green and the cucumber flesh slightly translucent). Remove from the heat.
Pack the gherkins or cucumber spears into the prepared jars as snugly as you can. Return the remaining liquid to the heat and bring to the boil. Pour into the jars, making sure the liquor completely covers the contents. Screw the lid tightly and invert the jar for a minute or so, to ensure the lids are sterilised, then turn the right way up and leave to cool.