Dill pickles
Item 1 of 1
- Pickle
- Makes 12
- 10 minutes
This simple dill pickles recipe has just the right balance of tangy vinegar and aromatic dill. These iconic pickled cucumbers (also known as gherkins) are good to eat with just about everything – sliced onto homemade burgers, chopped through tangy tartare sauce or as part of a cheeseboard.
First published in 2017
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Ingredients
Metric
Imperial
Dill pickles
- 12 baby cucumbers
- 1 handful of dill
- 300ml of cider vinegar
- 100ml of water
- 2 tbsp of sugar
- 1 tbsp of mustard seeds
- 1 tsp salt
- 1 tbsp of peppercorns
SAVE RECIPE
Equipment
- Sterilised 1l jar
Method
1
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
2
Stir until the sugar and salt have dissolved, then remove from the heat and allow to cool
3
Place the cucumbers in a sterilised jar. Once the pickling liquor has cooled to room temperature, pour over the cucumbers
4
Leave the cucumbers to pickle for at least 2 weeks, and when you are happy with the flavour, transfer the jar to the fridge
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