This standard pickle recipe can be adapted by changing up the spices, herbs or vinegar to suit your tastes or even by swapping out cucumbers for other vegetables like zucchini, chillies, onions, fennel or carrots. The basic ratio to start with is 2C water: 1C vinegar: 2tbsp salt: 1tbsp sugar. We love hot green chillies pickled as a condiment for pizza, eggs and chilli or red onions on charcuterie boards and almost any sandwich to give it a sweet & sour crunch. Stored in an airtight jar in the fridge, pickles will keep for up to a month.
- 2 Kirby Cucumbers, thinly sliced
- 2 cloves garlic, crushed
- 3 dill sprigs
- 2 C water
- 1 C white vinegar
- 2 tbsp kosher salt
- 1 tbsp sugar
- 1 tsp dill seeds
- 1 tsp black peppercorns
- ½ tsp crushed chilli flakes
- 32oz canning jar
Place the garlic and two sprigs of the dill in your jar. Pack the sliced cucumber in the jar.
Add all the remaining ingredients in a pot over high heat and bring to a boil, then remove from heat, stirring to ensure sugar is dissolved.
Pour the mixture into your jar through a fine mesh strainer to catch the spices. Discard the spices, let the jar cool, then cover and refrigerate.