Pickled dill cucumbers
A classic combination of dill and seasonal baby cucumbers. Once opened keep in the fridge and serve with fish, meat or chicken.
Makes 3 × 500 ml jars
9 baby cucumbers
30g sea salt, plus 1 tsp
Bunch of dill
1 red chilli
600 ml white wine vinegar
100g caster sugar
1 tsp coriander seeds
1 tsp yellow mustard seeds
Sharp knife and chopping board
Mixing bowl
3 × 500ml jars with screw-top lids
Saucepan
Very large saucepan
Method:
Wash the cucumbers and cut into batons that are the length of the jar, or just shorter. Place in a bowl, dredge with the 30g of salt, cover and leave to brine for one hour.
Wash the dill and divide into fronds
Halve the chilli and remove the seeds, then cut it lengthways into strips.
Sterilise three 500ml jars and lids
Pour the vinegar into a saucepan and add the sugar, coriander and mustard seeds. Bring to the boil, then cool and stir in the 1 tsp of salt.
Rinse the cucumber batons and pack into the jars with fronds of dill and chilli strips.
Pour over the vinegar solution almost to the top of each jar, leaving 1cm space. Screw on the lids.
Seal the jars: fold two tea towels and place in your largest saucepan. This will protect the jars from direct contact with heat. Fill with water and bring to the boil.
Submerge the jars, covering each by two-thirds. Cover the pan and cook for 45 minutes. Check the seal on the jars is good before cooling them in the pan.
Once cooled, remove and store away from direct sunlight.
Consume within six months and store each jar in the fridge once opened.