DILL PICKLED CUCUMBERS

Dill pickled cucumbers image

Forget shop-bought gherkins and pickles - making your own preserved cucumbers is much tastier, and easy to do too

Provided by Jane Hornby

Time 25m

Yield Makes 4-5 x 450ml jars

Number Of Ingredients 12

Ingredients

1kg small pickling or ridged cucumber
85g coarse crystal sea salt
1 tbsp black peppercorns
1 tbsp coriander seeds
1 tbsp yellow mustard seeds
10 cloves
few pieces of mace blades
pinch of dried chilli flakes (optional)
2 bay leaves
700ml white wine vinegar , plus 3.5 tbsp
100g white sugar
handful of dill sprigs

Steps:

Cut the pickling or ridged cucumbers into sticks or slices. Layer with the coarse crystal sea salt in a large bowl, cover and leave overnight. Drain away the brine, then rinse.
To make the pickling vinegar, put the whole spices in a medium saucepan. Toast over a low heat until they begin to smell aromatic. Add the dried chilli flakes last, as these can easily catch. Add the bay, pour in all of the vinegar and sugar, let it dissolve, and bring to a simmer. Add the dill sprigs.
Pack the cucumber into jars, pour over the hot vinegar and seal. Ready to eat in 2 weeks, or longer, if you like.

Nutrition Facts : Calories 15 calories, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.8 milligram of sodium