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

• Cooking Time Prep 20 mins
  Cook 5 mins
• Skill Level Easy
• Servings Makes about 3 x 450g/1lb jars

Nutrition per serving

• Kcalories

  32

• Protein

  1g

• Carbs

  6g

• Fat

  0g

• Saturates

  0g

• Fibre

  1g

• Sugar

  6g

• 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

Directions

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.

Categories: All Christmas