Something about the classic dill pickle just works. The scent alone of these gorgeous pickles will have your tastebuds in a trance. Divine on their own or served alongside crumbed fish and chunky chips, this will fast-become a favourite recipe.
INGREDIENTS
1 tablespoon chilli flakes
2 tablespoons dill seeds
2 tablespoons sea salt (if you salt your cucumbers, you won't need this salt)
3 peeled whole garlic cloves
5 baby cucumbers, cut into quarters lengthways
1 cup cider vinegar
1 cup water
METHOD
Add chilli flakes, dill seeds, salt (if using) and garlic into a 4-cup capacity, sterlised jar. Place cucumbers standing on top of the dry ingredients.
Heat vinegar and water together in a saucepan until it reaches a simmer. Cool to room temperature and pour over cucumbers. Seal and refrigerate for a week before eating. Pickles will last for up to six weeks in the fridge.
Cook's tip: If you prefer a crunchier pickle, chop your cucumbers and sit them in a bowl of sea salt for 4 hours prior to pickling. Remove from salt, rinse and drain carefully before using. This will draw out the moisture and keep them crunchy.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!