From
https://www.bbcgoodfood.com/recipes/dill-pickled-cucumbers
What you need
- small/baby cucumbers, ca 1kg
- rock salt - ca 85g
- black peppercorns - 1 tablespoon
- mustard seeds - 1 tablespoon
- 2 bay leaves
- coriander seeds - 1 tablespoon
- sugar - 100g
- 700ml - 1l vinegar (>= 6%, e.g. white wine vinegar)
- 10 cloves
- dill
- chili flakes - 1 tablespoon
Equipment
- sealable jar - e.g. Kilner click top jars 2l
- saucepan
- large bowl
How you do it
The night before
- wash and slice the cucumbers and put the slices in a large bowl.
- mix with rock salt (or layer with rock salt)
- leave overnight
On the day
- drain the brine from the bowl and rinse the cucumber slices
- clean, wash and dry the jar(s) thoroughly
- wash the dill sprigs
- add the cucumber slices to the dry/clean jar(s)
- put the seeds and peppercorns in the saucepan and roast them gently. When you start smelling the spices add the chilli flakes and bay leaves
- then add the vinegar and sugar
- bring to a simmer until sugar dissolves
- pour the hot content into the jar.
- Make sure the pickle covers all of the cucumber - but also leave a 2cm gap at the top
- seal the jar
- let it rest for 2 weeks
