These dill pickles are permanently in my fridge at all times. I adore them as an addition to burgers, sandwiches and pizzas., realistically anything. They are quick to make and even quicker to eat, including straight from the jar.
Ideally, I would avoid using telegraph cucumbers as they have too much water content and tend to go soggy. Use the freshest Lebanese or short cucumbers you can find. Even better if you’ve been growing cucumbers in the garden. This is a beautiful way to keep them even after the summer weather has turned; not that they last long.
I use a 1 litre preserving jar and simply fill it up. If you use a smaller jar, reduce the quantities to suit.
Ingredients
- 2 x Lebanese cucumbers
- 3 x garlic cloves
- 1 tbsp dill tips
- 1 tsp caraway seeds
- 1 tsp mustard seeds
- 1 tsp celery seeds
- 1 tsp coriander seeds
- 1 tsp black peppercorns
- 1 handful fresh dill (optional)
- 375mls white vinegar
- 125mls water
- 2 tsp sugar
- 2 tsp salt
Instructions
Slice the cucumber into 5mm thick rounds. Put the cucumber, garlic, seeds and peppercorns into a 1 litre jar. If using, tuck the dill fronds down the side of the jar.
Combine the vinegar, water, sugar and salt into a small saucepan and bring to a simmer. Pour the hot brine into the jar and carefully screw the lid on tight. Leave to cool and then put in the fridge for at least 6 hours before serving.
Keep in the fridge and they will last for 3 months or so.
