Garlic Pickled Dill Cucumber
These wonderfully pickled cucumber slices retain their crunch while getting a dill flavour to boot!
Equipment
- 2x 500ml pickling jars
- Mandolin - but can be sliced with a knife as well
- 1 Bowl for the sliced cucumbers
- 1 medium sized jug to mix the pickling mixture in
Ingredients
- 1 kg Cucumber
- 1 dl Spirit vinegar 12% 100ml
- 4 dl Sugar 340g Caster sugar
- 5 dl Water 500ml
- 3 tbsp Salt
- 6 cloves Garlic - to taste
- 1 Yellow/brown onion
- 2 Dill crowns or equivilent in dill seed
- 1 - 1½ tbsp Mustard seeds
Instructions
Sterilise the pickling jars
- As always - sterilise the jars before use. Wash them well, rinse them and then put them in the oven at
100 °C for at least 15 mins.
For the pickles
- Mix together the pickling liquid ingredients. Make sure the sugar has dissolved before putting it to the side.1 dl Spirit vinegar 12%, 4 dl Sugar, 5 dl Water, 3 tbsp Salt
- Wash the cucumbers and slice them up in as even slices as possible. Clean the onion and slice it up as thinly as the cucumber. Do the same to the garlic.1 kg Cucumber, 1 Yellow/brown onion
- Take the clean jar and start layering the cucumber, onion and garlic. Add in dill and mustard seed in the jars as you go as well.6 cloves Garlic, 2 Dill crowns, 1 - 1½ tbsp Mustard seeds
- Once the jars are filled, pour over the pickling liquid. Make sure to cover the cucumbers before closing the lid.
- Let stand in the fridge for a couple days to a week before trying it - letting it pickle so nicely on it's own. It might be hard to let them be, but it is well worth it!
Notes
You can put a glass weight on top of the cucumbers to make sure they are below the pickling liquid line if you want. - if you don't have a glass weight handy; a thick slice of lemon will do just fine.
I don't really know how long these will last - They've always been finished before they've gone bad! But we've had them in the fridge for a couple weeks without any issues.