Dill pickles

  • Pickle
  • Makes 12
  • 10 minutes
Not yet rated

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




Dill pickles


  • Sterilised 1l jar


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
Stir until the sugar and salt have dissolved, then remove from the heat and allow to cool
Place the cucumbers in a sterilised jar. Once the pickling liquor has cooled to room temperature, pour over the cucumbers
Leave the cucumbers to pickle for at least 2 weeks, and when you are happy with the flavour, transfer the jar to the fridge
First published in 2017

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