31 Days of MOO No. 4 Dill Pickles
Not something we Aussies are usually fond of, I have decided I love dill pickles! They are different to my regular pickled cucumbers that go on burgers (better than any fast food burger pickle). I like to add them to charcuterie boards (and they'll be going in the Christmas hampers this year) but mostly I just like to munch on them for a snack. They really are that good.
And with the garden overflowing with cucumbers, they cost just a few cents a jar to make.
Ingredients:
8 to 10 pickling cucumbers
4 garlic cloves, halved
2 tsp mustard seeds
2 tsp peppercorns
a few good-sized dill sprigs, per jar
2 cups water
2 cups apple cider vinegar
¼ cup sugar
2 tbsp coarse sea salt
Method:
If your cucumbers are large, slice them lengthways into quarters; if they are small to medium, leave them whole. Divide evenly between two pint jars. Divide the spices (garlic, mustard seeds, peppercorns, dill) evenly between the two jars. Bring the water, vinegar, sugar and salt to a boil over a medium heat, stirring until the sugar is dissolved. Boil 1 minute. Turn off the heat and let the mixture cool slightly. Pour over the cucumbers in the jars. Cool to room temperature then store in the fridge. Let the pickles rest a week before trying them. Pickles keep in the fridge for up to a month.
And with the garden overflowing with cucumbers, they cost just a few cents a jar to make.
Ingredients:
8 to 10 pickling cucumbers
4 garlic cloves, halved
2 tsp mustard seeds
2 tsp peppercorns
a few good-sized dill sprigs, per jar
2 cups water
2 cups apple cider vinegar
¼ cup sugar
2 tbsp coarse sea salt
Method:
If your cucumbers are large, slice them lengthways into quarters; if they are small to medium, leave them whole. Divide evenly between two pint jars. Divide the spices (garlic, mustard seeds, peppercorns, dill) evenly between the two jars. Bring the water, vinegar, sugar and salt to a boil over a medium heat, stirring until the sugar is dissolved. Boil 1 minute. Turn off the heat and let the mixture cool slightly. Pour over the cucumbers in the jars. Cool to room temperature then store in the fridge. Let the pickles rest a week before trying them. Pickles keep in the fridge for up to a month.