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Pickled Dill Cucumbers

Country.Chef's picture
Ingredients
  Gherkins/Small pickling cucumbers 6 Pound, trimmed (3 Kilogram)
  Salt To Taste
  Black mustard seeds 1 Tablespoon
  Whole black peppercorns 1⁄2 Teaspoon
  Whole cloves 4
  Fresh dill sprig 4
  White wine vinegar 4 1⁄4 Pint (10 Cups Or 2.5 Liters)
Directions

1. Place gherkins or cucumbers on sheets of absorbent kitchen paper and sprinkle with salt. Drain for 2-3 hours, then rinse under cold running water, pat dry on absorbent kitchen paper and place in a heatproof bowl.
2. Place mustard seeds, peppercorns, cloves, dill and vinegar in a saucepan and bring to the boil. Pour vinegar mixture over gherkins or cucumbers, cool, then cover and stand overnight.
3. Remove cloves from mixture, then transfer gherkins or cucumbers and liquid to a saucepan and cook over a medium heat until just tender. Remove pan from heat and set aside to cool. Pack gherkins or cucumbers into hot sterilized jars, then pour over liquid. Seal and store in a cool dark place.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Cucumber
Interest: 
Everyday
Preparation Time: 
10 Minutes

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