Dill pickles

Dill pickles

By
From
Encyclopedia of Food and Cookery
Makes
1 kg

These fresh-tasting pickles are quick and easy to make and are ready to use after a week. As they do not keep well, it is a good idea to make just a jar or two at a time.

Ingredients

Quantity Ingredient
500g small green cucumbers
250ml white vinegar
250ml water
1 tablespoon salt
2 tablespoons dill seeds
6 peppercorns

Method

  1. Wash cucumbers thoroughly and cut in half lengthways unless very small. Pack into warm sterilised jars.
  2. Bring vinegar, water and salt to the boil and pour into jars. Add dill seeds and peppercorns, and seal immediately. Use after a week.

Variation

  • Kosher pickles: follow recipe for dill pickles but add 4 peeled, sliced cloves garlic to the jars with dill seeds and peppercorns.
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