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The technique of pickling involves very little time or effort to be invested in order to get the kind of results you desire. What we associate with pickles in India is very different from what pickling is, in the rest of the world. The act of brining vegetables or herbs in a water and vinegar-based brine is essentially what the process is like, in a nutshell. Most commonly, cucumbers are used as the foundation for pickles and whole spices and aromatics are added to the brine, for the cucumber to absorb flavour as it sits in the brine. A batch of dill pickles are great when eaten just as they are or sliced and used in sandwiches, burgers, salads and even crumb-coated and deep-fried. You can also strain the leftover brine and use the liquid to shake up some potent cocktails, if you’re in the mood for one. You could swap the cucumber with vegetables like carrots, fresh green beans, shredded cabbage and even use jalapenos instead. Use this simple recipe to make a jar of your own crunchy dill pickles.
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Ingredients
- 2 cups cucumber spears (cut lengthwise)
- 1 + ¾ cups water
- ¾ cup white vinegar
- 3 cloves garlic
- 1 bunch fresh dill
- ½ tablespoon rock salt
- 2 teaspoons sugar
Method
- Stir together the water, vinegar, salt and sugar in a saucepan until the salt and sugar have fully dissolved, and bring it to a roaring boil.
- Take the sauce pan off the heat and allow the mixture to cool completely. Set aside while you prepare the cucumber.
- Ensure that you lightly or completely avoid peeling the cucumber before cutting each one into eight long spears. Arrange the cucumber spears in a glass jar with a lid along with the garlic and dill.
- Pour over the cooled liquid mixture and seal the jar. Shake the jar once or twice so that the liquid is evenly distributed throughout.
- Refrigerate the jar for three days before eating as a snack, in sandwiches or salads. These pickles taste best when eaten cold.
