Pickled Cucumbers With Dill & Spice
This recipe yields a delicious and tangy cucumber pickle that makes for a perfect accompaniment to your favorite dishes. The crisp cucumbers and onions are soaked overnight in a salty mixture, then combined with a sweet and tangy brine infused with spices. Finished off with fresh dill, this pickle is sure to become a staple in your pantry.
— Constant Cookbook
Ingredients
- 3 medium cucumbers
- 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 seeds
- 2 tsp yellow mustard seeds
- 1 tsp peppercorns
- 1 tsp ground turmeric
- small bunch dill
Instructions
- 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.
Cook Time
5M
Prep Time
PT20M
Yield
MAKES about 3 x 450g/1lb jars
Nutrition
- Calories: 32 calories
- Carbohydrate Content: 6 grams carbohydrates
- Sugar Content: 6 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 1 grams protein
- Sodium Content: 0.4 milligram of sodium
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