By Andy Smith
Dill pickles
This simple dill pickles recipe has just the right balance of tangy vinegar and aromatic dill. These iconic pickled cucumbers (also known as gherkins) are good to eat with just about everything – sliced onto homemade burgers, chopped through tangy tartare sauce or as part of a cheeseboard.
Updated at: Sat, 07 Oct 2023 08:58:14 GMT
Nutrition balance score
Unbalanced
Glycemic Index
40
Low
Glycemic Load
2
Low
Nutrition per serving
Calories23.1 kcal (1%)
Total Fat0.3 g (0%)
Carbs4.1 g (2%)
Sugars2.5 g (3%)
Protein0.6 g (1%)
Sodium157.3 mg (8%)
Fiber0.5 g (2%)
% Daily Values based on a 2,000 calorie diet
Ingredients
15 servings
Instructions
Step 1
To begin, place all of the ingredients (except the cucumbers and dill) in a pan. Bring to the boil, then turn down to a simmer and add the dill
Step 2
Stir until the sugar and salt have dissolved, then remove from the heat and allow to cool
Step 3
Place the cucumbers in a sterilised jar. Once the pickling liquor has cooled to room temperature, pour over the cucumbers
Step 4
Leave the cucumbers to pickle for at least 2 weeks, and when you are happy with the flavour, transfer the jar to the fridge
Notes
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