This recipe for homemade dill pickles from MOB contributor Ben Lippett really couldn’t be any simpler.
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Serves
4
Cucumber
White Onion
Garlic
Red Chilli
Bay Leaf
Dill
White Wine Vinegar
White Sugar
Mustard Seeds
Fennel Seed
Black Pepper
Salt
Serves
4
Cucumber
White Onion
Garlic
Red Chilli
Bay Leaf
Dill
White Wine Vinegar
White Sugar
Mustard Seeds
Fennel Seed
Black Pepper
Salt
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Step 1.
Cut four ridged cucumbers into spears or rounds. Thinly slice half a white onion and 2 cloves of garlic. Deseed and finely chop your chilli.
Step 2.
Pop all your veg in a bowl and add 10g salt, along with the dill, bay, and chilli. Set aside.
Step 3.
Leave for 2 hours. Drain the excess water from the vegetables and put them into a sterilised jar.
Step 4.
To make the pickling liquid, combine 240ml of water with the vinegar, sugar and spices in a pot and bring to a simmer.
Step 5.
Once all the sugar has dissolved, pour the hot brine over the cucumbers and seal the jar.
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