Dill pickles

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Author: OcadoLife

Prep time: 20 mins

Cook time: 10 mins

These are perfect for barbecue lovers – enjoy alongside sausages and burgers. Or try with bread, butter and smoked trout for a Swedish smörgåsbord vibe.

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Ingredients Method

Ingredients

600g baby cucumbers, halved lengthways
3 tbsp sea salt
500ml apple cider vinegar
100g golden caster sugar
4 garlic cloves, peeled and halved
16 black peppercorns
2 tsp yellow or black mustard seeds
4 sprigs fresh dill

Recipe tips / Prepare ahead

HOW TO STERILISE GLASSWARE: Whether you’re making pickles, jams or drinks, sterilising jars and bottles will remove any bacteria that could spoil the contents. To get started, preheat oven to 140°C/120°C fan/gas 1 while you wash the glassware and lids thoroughly with hot, soapy water. Place the jars/bottles in an ovenproof dish (upright or on their sides), ensuring they’re not touching, then put in the oven for 10 mins. Drop the lids into boiling water for the same amount of time, then remove and pop onto a clean tea towel. For hot recipes (like thE pickles) jars should be filled while still hot; cold recipes, such as the gin, should go in when the bottle has cooled.

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.