Preparation time is 10minutes
Total time is 10minutes
Serve is for 1 cup
Difficulty level: 2 out of 4
7 Ingredients
- 50grams caster sugar
- 2teaspoons salt
- 3/4 cup white wine vinegar
- 1 pinch freshly ground black pepper
- 4-5 small pickling cucumbers, thinly sliced
- 1/2teaspoons dill seeds, lightly crushed
- 1tablespoons dill fronds, finely chopped
Description
There is nothing quite like the crunch of home-made refrigerator pickles,which are fresher than shop-bought equivalents.
Method
Step 1 of 4
Preheat the oven to 140°C. To sterilize the jars, wash them thoroughly and place them upside-down on a baking sheet. Put them in the oven for at least 15 minutes. Put the lids in a metal bowl and pour over kettle full of boiling water. Leave for 5 minutes, then remove and leave to drain. Dry well with kitchen paper.
Step 2 of 4
Put the sugar and salt in a bowl and add a little of the vinegar. Whisk until the salt and sugar dissolve, then add the remaining vinegar and a good grinding of pepper.
Step 3 of 4
Once the jars are cold, layer the cucumbers in the jars, adding a sprinkling of chopped dill and a few dill seeds between each layer.
Step 4 of 4
When the jars are full, pour over the vinegar mixture and seal. Shake the jars to disperse the liquid evenly and refrigerate overnight for them to get really crispy.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.