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Dill Pickles
Dill Pickles is a modern British recipe for a classic method of pickling cucumbers by boiling and then storing in brine with dill, garlic and chillies. The full recipe is presented here and I hope you enjoy this classic British version of: Dill Pickles.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Additional Time:
(+5 days pickling)
Makes:
2 jars
Rating: 
Tags : Spice RecipesHerb RecipesBritish Recipes
Dill Pickles: cucumbers pickled in brine with dill, chillies and garli
Ingredients:
20 small, ridged, pickling cucumbers
2l water
175g coarse sea salt
18 garlic cloves (do not peel)
2 bunches fresh dill
2 tbsp
pickling spice
2 hot, fresh, chillies (preferably birds' eye)
1 tbsp dill seeds
Method:
Scrub the cucumbers and rinse under cold, running, water then set aside to dry.
Combine the 2l water and the salt in a large pan and bring to a boil. Take of the heat and set aside to cool to room temperature.
Taking each garlic clove in turn, crush with the side of a knife.
Pack the cucumbers into wide-necked, sterilized, jars. As you add them, layer with the garlic, dill, dill seeds and pickling spice. If using two jars, add a chilli to each jar.
Pour over the cooled brine, ensuring that the cucumbers are completely covered. When full, tap the jars on the work surface to release any trapped air bubbles.
Cover the jars securely with lids and set aside to mature at room temperature or between 4 and 7 days before serving.
Sore in the refrigerator.
