Classic Dill Pickles

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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.

4 Ridged Cucumbers
½ White Onion
2 Cloves of Garlic
1 Red Chilli
1 Bay Leaf
Handful of Dill
500g White Wine Vinegar
45g White Sugar
2 Tsp Mustard Seeds
1 Tsp Fennel Seeds
1 Tsp Black Peppercorns
Salt