PICKLED CUCUMBERS WITH DILL & SPICE

Pickled cucumbers with dill & spice image

Piccalilli with bite, this chunky chutney of sliced gherkins, spices and dill is perfect with meat, cheese or as a homemade gift

Provided by Good Food team

Time 25m

Yield Makes about 3 x 450g/1lb jars

Number Of Ingredients 10

Ingredients

3 medium cucumber
1 large onion , thinly sliced
85g sea salt flakes (essential- table salt will render your efforts inedible)
500ml cider vinegar
250g granulated sugar
1 tsp coriander seed
2 tsp yellow mustard seed
1 tsp peppercorn
1 tsp ground turmeric
small bunch dill

Steps:

Wash the cucumbers, split along their length and scoop out the seeds. Cut each half into finger-length chunks, then cut into 5mm strips. Mix with the onion and salt in a large bowl, cover and leave to soak overnight.
Next day, drain the juices, rinse the vegetables in cold water and drain well. Put the vinegar, sugar and spices into a very large saucepan and heat gently until the sugar has dissolved. Simmer for 5 mins to let the flavours infuse.
Add the vegetables and bring the pan to a rolling boil over a high heat, stirring now and again. Boil for 1 min, then remove pan from the heat. Tear in the dill, then pack into sterilised jars (see above right), making sure that no air bubbles are trapped. Store in a cool, dark place until ready to use.

Nutrition Facts : Calories 32 calories, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.4 milligram of sodium