Cucumber & dill pickles
SmartPoints® value per serving
Pickled cucumbers are great with a burger, tossed in a salad or served straight from the jar. Store in your fridge for up to two weeks
1 individual, medium
White Wine Vinegar
2 clove(s), lightly crushed
Bay leaf, dry
1 teaspoons, level
- Trim the ends of the cucumber and cut it in half widthways. Slice again lengthwise, and then cut each of these halves into 6 ‘fingers’ – you should have 24 in total.
- Divide them between the two jars – 12 in each – along with the dill. If they’re too long and you’re unable to screw the lid back on properly, trim the fingers until they fit snugly.
- Put the white vinegar, water, garlic cloves, salt, sugar, bay leaves, peppercorns and mustard seeds in a small pan. Place over a medium heat and simmer until the mixture is hot but not boiling, and the sugar and salt have dissolved completely.
- Pour the vinegar liquid into the two jars, and make sure that the cucumber is covered completely. Screw on the lids and leave to cool. Transfer to the fridge for 24 hours before eating.
Don’t be tempted to use red wine vinegar for the pickling – it will turn your fresh cucumbers pink!