Dill Pickles with
Vegetables Cold Accompaniment
3 large Garlic Cloves
10-12 Pickling Cucumbers
oz of fresh Dill
75g/3oz Sea Salt
2 teasp Pickling Spice
1 teasp Dill Seeds
1 teasp Black
1. Prepare the jars (see
2. Place the water and
vinegar into a saucepan and add the salt, pickling
spice, dill seeds, and
peppercorns. Bring to a boil, and
boil rapidly for 3 minutes. Remove
from the heat and allow to cool.
Peel the garlic cloves and pack them into warm jars together with the
cucumbers and sprigs of dill (see notes below).
3. Pour the cooled
vinegar mixture over the cucumbers, cover, seal
and label (see notes below).
see also General
Jars - Use jars which are
free from cracks, chips or flaws – the best sizes to use are 450g/1lb although
1kg/2lb jars can be successfully used for pickling vegetables.
Prepare the jars by washing well in warm soapy water and rinsing
thoroughly. Dry the jars in a cool oven (140C, 275F, Gas Mark 1).
Fill whilst still warm.
the jars – Fill
with the vegetables to within 2.5cm/1 inch of the top. Pour over the preserving
liquid to within 1cm/ ½ inch of the top, making sure the vegetables are
completely covered with the liquid. Immediately cover with a waxed disc (wax
side down) and a cellophane cover over the top then cover with a screw top lid.
in the refrigerator for 3 weeks before consuming