Pickled cucumber with dill
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 1 kg
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- 1kg Persian cucumbers
- 2 tsp salt
- 1 tbsp maple syrup
- 1 litre water
- 200ml white vinegar
- 20g fresh dill, roughly chopped
- 2 clove garlic, thinly sliced
- 1 tbsp whole black peppercorn
Method
step 1
Wash and drain the cucumbers. Cut off the ends of the cucumbers and slice them in half long-ways.step 2
Strip the dill from its hard stems and chop roughly.step 3
Pour 200ml water and 200ml white vinegar into a small saucepan over medium heat, add maple syrup and salt. Heat and stir until all the salt is dissolved. Remove from the heat and set aside.step 4
Place the cucumber, garlic, dill and peppercorns into a large glass jar.step 5
Mix 800ml cold water with the pickling liquid and pour into the jar.step 6
Cover and place in the refrigerator for 2-3 days.
