Dill Pickles (Gherkins) is a modern British recipe for a classic method of pickling cucumbers by boiling and then storing in brine with dill, garlic and chillies. The full recipe is presented here and I hope you enjoy this classic British version of: Dill Pickles.
Dill pickles are little bursts of flavour that make fantastic accompaniments to fried eggs, just as they do to slightly fatty meats (or their more traditional use as a burger garnish). I love these, and as pickling cucumbers are very easy to source in South Africa I make this pickle often.
This being an African version of Dill pickles I am, of course, adding African birds' eye chillies for a bit of heat.
2l (8 cups) water
175g (1 cup less 2 tbsp) coarse sea salt
18 garlic cloves (do not peel)
2 bunches fresh dill
2 tbsp pickling spice
2 hot, fresh, chillies (preferably birds' eye)
1 tbsp dill seeds
Combine the 2l water and the salt in a large pan and bring to a boil. Take of the heat and set aside to cool to room temperature.
Taking each garlic clove in turn, crush with the side of a knife.
Pack the cucumbers into wide-necked, sterilized, jars. As you add them, layer with the garlic, dill, dill seeds and pickling spice. If using two jars, add a chilli to each jar.
Pour over the cooled brine, ensuring that the cucumbers are completely covered. When full, tap the jars on the work surface to release any trapped air bubbles.
Cover the jars securely with lids and set aside to mature at room temperature or between 4 and 7 days before serving.
Store in the refrigerator after opening (it will keep for up to a week).
Gherkins (dill pickles) are the classic accompaniment to the Durban Egg and Shrimp Breakfast.
This is a great recipe to make if your dill is starting to bolt and go to seed as the flower heads are just as good for flavouring as the dill fronds.
Dill pickles are little bursts of flavour that make fantastic accompaniments to fried eggs, just as they do to slightly fatty meats (or their more traditional use as a burger garnish). I love these, and as pickling cucumbers are very easy to source in South Africa I make this pickle often.
This being an African version of Dill pickles I am, of course, adding African birds' eye chillies for a bit of heat.
Dill Pickles Recipe
Ingredients:
20 small, ridged, pickling cucumbers2l (8 cups) water
175g (1 cup less 2 tbsp) coarse sea salt
18 garlic cloves (do not peel)
2 bunches fresh dill
2 tbsp pickling spice
2 hot, fresh, chillies (preferably birds' eye)
1 tbsp dill seeds
Method:
Scrub the cucumbers and rinse under cold, running, water then set aside to dry.Combine the 2l water and the salt in a large pan and bring to a boil. Take of the heat and set aside to cool to room temperature.
Taking each garlic clove in turn, crush with the side of a knife.
Pack the cucumbers into wide-necked, sterilized, jars. As you add them, layer with the garlic, dill, dill seeds and pickling spice. If using two jars, add a chilli to each jar.
Pour over the cooled brine, ensuring that the cucumbers are completely covered. When full, tap the jars on the work surface to release any trapped air bubbles.
Cover the jars securely with lids and set aside to mature at room temperature or between 4 and 7 days before serving.
Store in the refrigerator after opening (it will keep for up to a week).
cucumbers, dill, pickles, preserves, vinegar, british, traditional
Preserves
Britain
Dill Pickles Recipe
https://fabulousfusionfood.blogspot.com/2019/04/dill-pickles-recipe.html
Dill Pickles Recipe. This is a traditional British recipe for sweet and sour pickled cucumbers (gherkins) flavoured with dill. This is a classic accompaniment to burgers, cheese and seafood.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBOHrvONNmlGwb5YJfKnuSQn9u3NsXR9Dlyh5MW-lETwO_sWWVFW4pH6os99aMPcRfY8q4y_MlTIirgEzHhVhZgXUQTPOQGNFQiejPpGaB17U-ofZcsRw4Ze_4oqJE9zVLGHejkps_x3w/s1600/dill-pickles.png
2019-04-06
Yield: 1 Jar
Dill Pickles Recipe
Dill Pickles Recipe. This is a traditional British recipe for sweet and sour pickled cucumbers (gherkins) flavoured with dill. This is a classic accompaniment to burgers, cheese and seafood.
prep time: 10 mins
cook time: 10 mins
total time: 20 mins
Ingredients:
- 20 small, ridged, pickling cucumbers
- 2l (8 cups) water
- 175g (1 cup less 2 tbsp) coarse sea salt
- 18 garlic cloves (do not peel)
- 2 bunches fresh dill
- 2 tbsp pickling spice
- 2 hot, fresh, chillies (preferably birds' eye)
- 1 tbsp dill seeds
Method:
- Scrub the cucumbers and rinse under cold, running, water then set aside to dry.
- Combine the 2l water and the salt in a large pan and bring to a boil. Take of the heat and set aside to cool to room temperature.
- Taking each garlic clove in turn, crush with the side of a knife.
- Pack the cucumbers into wide-necked, sterilized, jars. As you add them, layer with the garlic, dill, dill seeds and pickling spice. If using two jars, add a chilli to each jar.
- Pour over the cooled brine, ensuring that the cucumbers are completely covered. When full, tap the jars on the work surface to release any trapped air bubbles.
- Cover the jars securely with lids and set aside to mature at room temperature or between 4 and 7 days before serving.
- Store in the refrigerator after opening (it will keep for up to a week).
© Dyfed Lloyd Evans
Gherkins (dill pickles) are the classic accompaniment to the Durban Egg and Shrimp Breakfast.
This is a great recipe to make if your dill is starting to bolt and go to seed as the flower heads are just as good for flavouring as the dill fronds.
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