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Homemade pickled dill cucumbers
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Serves: 12 (makes 950ml jar)
300ml white wine vinegar
75g caster sugar
1 whole large cucumber
2 bay leaves
2 tbsp peppercorns
½ x 20g pack fresh dill
3 cloves garlic, thinly sliced
1. Heat the vinegar and water together with the sugar in a saucepan until the sugar has dissolved. Remove from the heat and leave to cool completely.
2. Slice the cucumber and pack it into a sterilised jar with a lid. Add the bay leaves, peppercorns, dill and garlic. Pour over the sweetened vinegar, seal and leave to pickle for at least 1 hour, or preferably overnight.
Typical values per serving:
This recipe was first published in December 2014.