• 6servings

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Cellulose
MineralsNatrium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 2 lb Small Cucumbers (1kg) -- blanched and refreshed

  3. 2 Ounces Dry Dill Stems and Flower Heads (50g) -- bruised

  4. 5 - 6 Cloves Fat Cloves Garlic -- peeled -- quartered

  5. 1 teaspoon Black Peppercorns

  6. 1 teaspoon Allspice

  7. 1 teaspoon Mustard Seeds

  8. 4 - 5 Bay Leaves

  9. Water

  10. Salt

  11. 3 - 4 Small Hot Chillies (to taste)

  12. Vine Leaves

Instructions Jump to Ingredients ↑

  1. SALT DILL PICKLESMy mother, a superb pickler, maintains that the crunchiness and good greencolor of pickled cucumbers are achieved by first pouring boiling water overthe cucumbers, blanching them for a few seconds and then refreshing themimmediately with cold water.

  2. Wash and blanch the cucumbers. Refresh and arrange in a crock or a largeglass jar in layers, interspacing them with dill, garlic and spices. Pourcold water, to cover, over the cucumbers in the crock. Pour out the waterinto a measuring jug. Salt with 1 tb (30g/1oz) salt for each 2 cups water(500ml/1pint). Dissolve the salt well in the measured water and pour overthe cucumbers. Place vine leaves on top, then fit a heavy plate or woodencover inside the crock and place a weight on to hold the cucumberssubmerged. Leave in a warmplace to ferment. Skim as needed during thefermentation period. When bubbles disappear, the pickles are ready use;

  3. this can take up to 2 weeks or in a warm, sunny place it can take as littleas 4-5 days. When fermentation stops, keep the pickles in a dark, coolplace or refrigerate.


Send feedback