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Pickled cucumbers with dill & spice

Piccalilli with bite, this chunky chutney of sliced gherkins, spices and dill is perfect with meat, cheese or as a homemade gift

  • Prep: 20 mins
    Cook: 5 mins
    Plus overnight soaking
  • Makes about 3 x 450g/1lb jars
  • Easy
  • Makes about 3 x 450g/1lb jars
  • Easy
  • Calories 32
  • Carbohydrates 6
  • Saturated Fat 0
  • Sugar 6
  • Protein 1
  • Fat 0
  • Fibre 1
  • Salt 0.4

Nutrition per serving

  • Calories 32
  • Carbohydrates 6
  • Saturated Fat 0
  • Sugar 6
  • Protein 1
  • Fat 0
  • Fibre 1
  • Salt 0.4

Ingredients

  • 3 medium cucumbers
  • 1 large onion, thinly sliced
  • 85g sea salt flakes (essential- table salt will render your efforts inedible)
  • 500ml cider vinegar
  • 250g granulated sugar
  • 1 tsp coriander seed
  • 2 tsp yellow mustard seeds
  • 1 tsp peppercorn
  • 1 tsp ground turmeric
  • small bunch dill

Method

  1. Wash the cucumbers, split along their length and scoop out the seeds. Cut each half into finger-length chunks, then cut into 5mm strips. Mix with the onion and salt in a large bowl, cover and leave to soak overnight.

  2. Next day, drain the juices, rinse the vegetables in cold water and drain well. Put the vinegar, sugar and spices into a very large saucepan and heat gently until the sugar has dissolved. Simmer for 5 mins to let the flavours infuse.

  3. Add the vegetables and bring the pan to a rolling boil over a high heat, stirring now and again. Boil for 1 min, then remove pan from the heat. Tear in the dill, then pack into sterilised jars (see above right), making sure that no air bubbles are trapped. Store in a cool, dark place until ready to use.

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