Home-made pickled cucumber
This makes a BIG batch of pickles. You can easily halve this quantity should you not require such a big amount of pickles.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
for the pickling liquid
- 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
for the pickles
- 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.