Pickled cucumbers with dill & spice
By Good Food
Piccalilli with bite, this chunky chutney of sliced gherkins, spices and dill is perfect with meat, cheese or as a homemade gift
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Prep:20 mins
Cook:5 mins
Plus overnight soaking - Easy
Nutrition per serving
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kcal 32
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fat 0g
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saturates 0g
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carbs 6g
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sugars 6g
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fibre 1g
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protein 1g
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salt 0.4g
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
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.
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.
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.
