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 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.