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Pickled Dill Cucumbers
Pickled Dill Cucumbers is a traditional British recipe for a classic pickle of cucumbers with dill and garlic in salted water flavoured with white vinegar. The full recipe is presented here and I hope you enjoy this classic British version of: Pickled Dill Cucumbers.
prep time
20 minutes
cook time
10 minutes
Total Time:
30 minutes
Additional Time:
(+6 days fermenting)
Makes:
1 large jar
Rating: 
Tags : Herb RecipesVegetable RecipesBritish Recipes
This is the classic British version of pickled cucumbers with dill that forms the acid base of tartar sauce and which is also used in salads, sandwiches and burgers.
Ingredients:
1.5kg pickling cucumbers (the small ones with the dark green warty skins)
4 sprigs fresh
dill
7 garlic cloves, peeled and halved
sea salt
white vinegar
Method:
Place 2 of the dill sprigs and 4 cloves of garlic in a large jar. Meanwhile, wash the cucumbers and trim the ends then pack in the jar until completely full. Add water to the jar, 250ml at a time then add 1 tbsp sea salt and 2 tbsp white vinegar for each 750ml of water added.
Finish by topping with the remaining dill and garlic. Once the jar is full to the top seal with a vinegar-proof lid then shake gently to mix and dissolve the salt. Set in a sunny window (or outside in the summer) and leave to ferment for between 4 and 6 days before using.
