Preserved Dill Pickles
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 12 h. 15 min.
Ready in
Ingredients
for
450
- Ingredients
- 16 ozs small Cucumber
- Sea salt
- 3 cups white wine vinegar
- 3 bay leaves
- 6 black peppercorns
- 6 Coriander
- 6 allspice
- 2 cloves garlic cloves (chopped)
- 2 Dill flower
- 4 sprigs Dill
Preparation steps
1.
Put the cucumbers in a shallow dish and cover with sea salt. Leave to stand overnight, then drain and rinse well.
2.
Put the vinegar, salt, spices and bay leaves in a pan and bring to a boil. Boil for 10 minutes, then remove from the heat and leave until cold.
3.
Pack the cucumbers into cold sterilised glass jars, layering them with the garlic, dill flower heads and leaves.
4.
Strain the cold vinegar mixture through a sieve over the cucumbers, making sure that the jars are filled.
5.
Seal the jars and leave for 2 weeks before eating.
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