Homemade Dill Pickled Cucumbers
Homemade Dill Pickled Cucumbers from Not Just Jam. They require a full month of waiting, but the results are well worth it.
Servings: 600 grams
Equipment
- 2 500 ml jars washed and sterilised
Ingredients
- 600 grams Lebanese / Mediterranean cucumbers very thinly sliced
- 1 brown onion thinly sliced
- 1 ½ tablespoon salt
- 60 ml hot water
- 250 ml white wine vinegar
- 100 grams sugar
- 2 teaspoon brown mustard seeds
- 2-3 tablespoons chopped dill
- ¼ teaspoon ground turmeric
- ¼ teaspoon chilli flakes
Instructions
- In a large nonreactive (glass, ceramic or plastic) bowl, toss the cucumber with onion, salt and hot water and set aside for 3 hours. Drain, reserving the liquid.
- In a medium saucepan, pop the vinegar, sugar, mustard seeds, dill, turmeric and chilli (if using). Bring to a boil over high heat, add the cucumber and its reserved soaking liquid, then reduce the heat to low and simmer for 2 minutes.
- Transfer the pickles to sterilised jars. Store for a month in the fridge, ideally, before using to let the flavour develop.