Home-made pickled cucumber
There are few things as satisfying as making your own preserves. Whether it be jams, jellies, marmalades or pickles, there’s just something about that, that makes me glow with pride. I feel like the ultimate domestic goddess when I go through the process of taking fresh produce and preserving it for later use and even more so when I get to stock the fridge and pantry with these bottles of home-made deliciousness.
I have been meaning to make pickled cucumber forever and when the green grocer I always go to had a buy-1-get-1-free special a while ago, I knew it was a sign. I decided on a pickling liquid (if that’s even what it’s called) flavoured with fresh dill, dill and coriander seed and garlic. I also wanted it to be a sweet and sour liquid like the pickles that I loved growing up. I used two enormous cucumbers for this batch and they have already been finished because they are positively addictive. They work incredibly well on burgers and I now have plans of taking this same liquid and pickling onions and jalapeños with it. Delicious pickles for all!!
- 3 cups (750ml) white grape vinegar
- 2 cups (500ml) water
- 1.5 cups sugar
- 3 tablespoons sea salt flakes
- 2 tablespoons dill seeds
- 1 tablespoons coriander seeds
- 2 large cucumbers, sliced (I used a crinkle cutter)
- 3 whole garlic cloves
- large handful fresh dill
- To make the pickling liquid, combine the ingredients in a saucepan and allow to come up to the boil.
- In sterilised jars, layer the cucumber, garlic and dill then top with the hot liquid.
- Close the jars tightly and allow to cool to room temperature. Place the pickles in the fridge and allow to stand for at least 2 days before serving.
- These pickles will keep, unopened for up to 2 months.