Dill pickles
By OcadoLife
Published on 14 January 2022
These are perfect for barbecue lovers – enjoy alongside sausages and burgers. Or try with bread, butter and smoked trout for a Swedish smörgåsbord vibe.Time and servings
30 minsTotal time
20 minsPrep time
10 minsCooking time
Ingredients
- 600 g of baby cucumbers, halved lengthways
- 3 tbsp of sea salt
- 500 ml of apple cider vinegar
- 100 g of golden caster sugar
- 4 garlic cloves, peeled and halved
- 16 black peppercorns
- 2 tsp of yellow or black mustard seeds
- 4 sprigs of fresh dill
Method
Step 1
Put the halved baby cucumbers in a sieve or colander set over a bowl and sprinkle with the salt, then toss gently to coat. Cover and let sit for 8 hrs or overnight in the fridge. (Salting the cucumbers helps to push the water out, which means they will stay crunchy even after being brined.)Step 2
Rinse the cucumbers, then pat dry using kitchen towel.Step 3
Put the vinegar, sugar, garlic cloves and 150ml water into a small saucepan over a medium heat. Bring to the boil and simmer for 5 mins. Add the cucumbers and gently boil for 5 mins.Step 4
Meanwhile, divide the spices and dill between 2 sterilised jars.Step 5
Remove the cucumbers from the heat and carefully spoon them out of the liquid and into the jars. Pour in the liquid, filling the jars right to the top and adding the garlic cloves too. Seal the jars while they’re still hot, then let them cool fully at room temperature. Once in the jar, the pickles can be eaten straight away, or they’ll keep unopened in a cool, dark place for 3 months. Once open, store in the fridge and eat within 1 month.