Dill pickles
HB-17378 · Hand-built original
Crunchy dill pickles brined with mustard seed and garlic and packed into jars.
Side dishes12 hr 30 minMakes 2 x 18–20fl oz jars308 kcalVegetarianVeganGluten-freeDairy-freeEgg-freeLow Fat / Low Cholesterol
Main ingredient: long
Servings:2quantities adjust to match
Ingredients
- 2 lb 4 oz gherkins, or small cucumbers (approx. 6 in long)
- 1¾ oz sea salt
- 2 dill flower heads, or few dill fronds
- 2 tsp dill seeds
- 2 tsp mustard seeds
- 2 garlic cloves, peeled
- 20 fl oz cider or white wine vinegar
- 3½ oz granulated sugar
Method
- Toss the gherkins with the sea salt, cover them, weigh them down with a plate, and leave them in a cool place for 12 to 24 hours to draw out their water.
- Rinse the salted gherkins under cold water, drain them in a colander, and leave them for 5 to 10 minutes to dry.
- Divide the dill flower heads, dill seeds, mustard seeds, and garlic cloves between two sterilised jars.
- Heat the cider vinegar with about 6¾ fl oz water and the granulated sugar, stirring until the sugar dissolves.
- Add the gherkins to the hot vinegar and simmer them for 5 to 6 minutes, until their skins turn olive green.
- Pack the hot gherkins snugly into the prepared jars and pour the boiling pickling liquid over them until they are completely covered.
- Seal the dill pickle jars, invert each one briefly, then leave them upright to cool and seal.
Prep: 12 h · Cook: 30 min
Nutrition (per serving, where published)
308 kcalCalories
5.1 gProtein
67.8 gCarbs
3.5 gFat
0.1 gSaturates
1.7 gFibre
0.3 gSugars
9623 mgSodium
0 mgCholesterol
868 mgPotassium
169 mgCalcium
1.4 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data