Chapter 2 · Classic Pickles

Traditional Dill Pickles

The classic, the original, the one that started it all. If pickles were a boy band, the cucumber pickle is the lead singer, and everyone else is backing vocals.

Method
Water-bath canned
Ready in
At least 2 weeks
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Ingredients

Units
Batch

Short on veg, or got a glut? Tap any underlined amount and type what you have - everything else rescales to match.

  • kg pickling cucumbers
  • ml water
  • ml white vinegar
  • tbsp pickling salt
  • cloves garlic, peeled and crushed
  • dill heads (or 4 tbsp dried dill seeds)
  • tbsp peppercorns
  • tsp mustard seeds

Method

  1. Prepare your jars

    Sterilise your jars and lids in boiling water. You want them clean enough to perform surgery on.

  2. Prepare the cucumbers

    Wash the cucumbers thoroughly. You can slice them into spears, coins, or leave them whole. Just make sure they'll fit in your jars comfortably.

  3. Make the brine

    In a large pot, combine the water, vinegar, and pickling salt. Bring to a boil, stirring until the salt dissolves. Once dissolved, remove from heat and let it cool slightly.

  4. Pack the jars

    Place a garlic clove, dill head (or seeds), peppercorns, and mustard seeds into each jar. Pack the cucumbers in tightly but not too tight - they need a bit of space to soak up all that briny goodness.

  5. Add the brine

    Pour the warm brine over the cucumbers, ensuring they're fully submerged. Leave about 1-1.5 cm (1/2 inch) of space at the top of each jar.

  6. Seal and store

    Wipe the rims of the jars clean, place the lids on, and screw the bands until fingertip-tight. Process the jars in a boiling water bath for 10 minutes to seal them properly.

  7. Wait (the hardest part)

    Let the jars cool at room temperature. For the best flavour, let them sit for at least 2 weeks before cracking one open. Patience, my friend, patience.

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