~ 8 servings
Ingredients
| · 1 medium cucumber, sliced into wedges | · 1 tsp black peppercorns |
| · 1 tsp mustard seeds | · 360ml white distilled vinegar |
| · 1 tsp coriander seeds | · 1 tsp sugar |
| · 1 handful fresh dill sprigs | · 2 tsp salt |
Method
- Add cucumber slices to a large mason jar or glass container along with coriander seed, mustard seed, and dill. Set aside.
- To a small saucepan add distilled white vinegar, sugar, and salt. Bring to a simmer over medium heat and stir to fully dissolve salt and sugar. Taste and adjust flavour as needed, adding more salt or sugar to taste.
- Let the brine cool then refrigerate for at least 30 minutes to 1 hour. Once thoroughly cooled, pour the brine over the cucumbers until your glass container is full. Ensure the cucumbers are fully submerged. If needed, add more vinegar or a little water to cover.
- Seal well and shake to combine. Then refrigerate for at least 1 hour. The flavours will deepen and intensify the longer it marinates. Ideally leave for 24 hours.
- The pickles will keep in the refrigerator for 2-3 weeks. Not freezer friendly.
Enjoy the pickles in salads, with strong cheeses, cold meats, or however you prefer!