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Pickled cucumbers
Makes 3KG Sauces and accompaniments
Ingredients
- 350g coarse sea salt
- 3kg mini cucumbers
- 100g mild red chillies, roughly chopped
- 100g whole, unpeeled garlic cloves
- 35g allspice berries
- 5 bay leaves
- 150g fresh dill
Method
Pour 2 litres water into a pan large enough to hold 7 litres and add the salt. Bring to the boil, then remove from the heat and leave to cool. Once cool, pour in another 5 litres water and stir.
Mix all the cucumbers, chillies, garlic, allspice berries and bay leaves together.
Fill sterilised preserving jars with the vegetable mix and top up with the cool brining liquid. Cover with the dill, making sure everything is submerged in the liquid.
Tightly seal and leave the vegetables to ferment at room temperature for several days – it will take anything from 6 to 16 days, depending on the temperature. You’ll know it’s ready when the cucumbers go from tasting very salty to tasting pleasantly sour.
Once they’re ready, transfer the jars to the fridge. They will keep for between 6 and 8 weeks.
This recipe featured in the October 2022 issue of Food and Travel. To subscribe, click here.
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