This recipe is simply too damn easy to not to make your own pickled cucumbers!  You can serve them as part of an antipasto platter, on a hamburger or a steak, chopped in a coleslaw or just whenever your taste buds need a pickle. 

makes enough to fill two 300ml jars (see photo below)

1 cup white wine vinegar (we used Crittendens’ but you could also try Mock Orchard apple cider vinegar)

¼ cup castor sugar

2 teaspoons sea salt

5 to 6 small dill cucumbers, cut into quarters lengthways and trimmed to fit in jar 

large handful of dill sprigs and fennel flowers, if available

2 chillies

2 bay leaves

2 teaspoon mustard seeds

10 peppercorns

Place cucumber pieces in a colander and sprinkle with a teaspoon of salt. Set aside for 30 minutes then rinse and drain well.  Pat dry with paper towel or clean tea towel.

Pack the cucumber pieces upright in each jar to fit snug.  Slide the dill sprigs, chilli and bayleaf in between the slices.  Divide the peppercorns and mustard seeds between the jars.  

Place vinegar, sugar and remaining salt in a small saucepan over a medium heat and stir until sugar and salt have dissolved.  Bring just to the boil and remove from heat. 

Pour over the hot vinegar mixture to within ½ cm from top of jar. Seal with lids and allow to cool. Refrigerate for a minimum of 24 hours (or up to a week) before serving.

© Fiona Hammond February 2019   

Mark Brancatisano