Dill and Garlic Pickled Cucumbers


Put your cucumber harvests to good use and make these tasty dill and garlic pickled cucumbers. 

Bursting with tangy flavor and infused with fresh dill, they're a delicious addition to sandwiches, burgers, and salads - or simply enjoy them straight from the jar!

Dill and Garlic Pickled Cucumbers
Pickled cucumber ice

Makes 2 medium jars

Ingredients
  • 2-3 large cucumbers or 8-10 small ones
  • 6 garlic cloves, peeled
  • 2 fresh chilies (optional)
  • 1 bunch dill, stalks removed
  • 1.5 cups white vinegar + extra half cup for the garlic
  • 1.5 cups water
  • 2 tbsp sea salt or kosher salt (not iodised)
     
Method
  1. Sterilise your jars.
  2. Wash and slice cucumbers and place into a bowl of ice water for 20 minutes then drain. This is so they retain their crunch once pickled.
  3. Heat half a cup of white vinegar in a small pot until hot and remove from heat. Quickly add the garlic and blanch for one minute then pour the vinegar out. This is to help stop the garlic from turning blue once pickled!
  4. In another pot combine 1.5 cups vinegar, 1.5 cups water and the salt and bring to the boil - stirring well.
  5. In each of your sterilised jars add 3 cloves of garlic, a chili (if using), handful of dill, and enough cucumber to fill the jar.
  6. Carefully top up jars with hot brine then seal.
  7. Refrigerate and use within 3 months. 

Enjoy! 
 

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