Cucumber slices take on dill, mustard seed and a sharp-sweet brine after a night in the fridge. These are quick refrigerator pickles, not shelf-stable preserves.
Ingredients
- 2 medium, about 600g Cucumbers
- 15g, divided Fresh dill
- 250ml Cider vinegar
- 250ml Water
- 25g Caster sugar
- 15g Fine salt
- 1 tsp Mustard seeds
- 1/2 tsp Black peppercorns
Method
- Wash a 750ml heatproof jar and its lid in hot soapy water, rinse well and leave to air-dry. This is a refrigerated pickle recipe and the jar is not being processed for room-temperature storage.
- Wash and dry the cucumbers. Trim the ends, then cut into 5mm rounds or even spears that will fit in the jar. Put half the dill, mustard seeds and peppercorns in the bottom.
- Pack in the cucumber without crushing it, then tuck the remaining dill between the pieces. Keep the jar upright in a heatproof bowl in case a little brine spills.
- Combine the cider vinegar, measured water, sugar and salt in a small saucepan. Heat gently, stirring, just until the sugar and salt have dissolved; do not boil for longer than needed.
- Take the pan off the heat and let the brine cool until no longer steaming, about 20–30 minutes. Pour it over the cucumbers so they are covered, then close the lid.
- Once the jar has cooled to room temperature, refrigerate it promptly. Chill for at least 24 hours before tasting; keep refrigerated, use a clean utensil and eat within 10 days. The recipe is not validated for shelf-stable storage.
Allotment tip
Cut the cucumber to an even thickness and keep every piece under the brine; these quick pickles must stay refrigerated and are not suitable for cupboard storage.