Pickled Dill Cucumbers
|Gherkins/Small pickling cucumbers||6 Pound, trimmed (3 Kilogram)|
|Black mustard seeds||1 Tablespoon|
|Whole black peppercorns||1⁄2 Teaspoon|
|Fresh dill sprig||4|
|White wine vinegar||4 1⁄4 Pint (10 Cups Or 2.5 Liters)|
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.