Classic Dill Pickles

Ingredients for Classic Dill Pickles

• 240ml distilled white vinegar

• 2 tablespoons kosher salt

• 2 teaspoons sugar

• 2 tablespoons spices (e.g., peppercorns, coriander seeds, and/or mustard seeds)

• 475ml water

• 900g kirby cucumbers, quartered

• 10 large dill sprigs

• Hot brine (see formula, left)—using

• 2 teaspoons black peppercorns

• 2 teaspoons caraway seeds

• Two 0.9L canning jars with lids

How to make Classic Dill Pickles

Bring 240ml distilled white vinegar, 2 tablespoons kosher salt, 2 teaspoons sugar, up to 2 tablespoons spices (e.g., peppercorns, coriander seeds, and/or mustard seeds), and 475ml water to a boil in a saucepan. Pour over vegetables in jars.

Divide 900g kirby cucumbers, quartered, and 10 large dill sprigs between jars.

Dividing evenly, pour hot brine (see formula, left)—using 2 teaspoons black peppercorns and 2 teaspoons caraway seeds for the spices—into jars and cover. Let cool, then chill.

Cucumbers can be pickled 2 months ahead. Keep chilled.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.