Home » Jams & Pickles » Dill & Cucumber Pickle
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Recipe By Jaxters

Ref: 795
Heading: Jams & Pickles
Cuisine: American
Food Type: Vegan
No of Portions: 8
Change no of portions required to :

Ingredients & Prep

   500 g  Cucumber sliced
   350 ml  White wine vinegar
   180 g  Caster sugar
   30 g  Fresh dill chopped
   2 Banana Shallots sliced
   1 Garlic clove finely grated
   2 tsp  Yellow mustard seeds
   2 tsp  Fine sea salt 


  Step 1
Place vinegar, sugar & salt into a saucepan, place over a med heat & bring just to a simmer, turn off the heat, then stir in the garlic, set aside to cool.
  Step 2
Fill sterile jar/s (1 litre or 2x500l) alternately with cucumber slices, shallot & dill, then place in mustard seeds.
  Step 3
When the liquid is cool pour over cucumber to the top of the jar/s, place lid on & leave to pickle for 1 week in a cool place at room temp, give the jar/s a shake every couple of days.
  Step 4
Store in the fridge up 2 months.

Suggestion & Tips

Very good with hot dogs, salt beef or cured meats.
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