Makes 12
10 minutes


Dill pickles

  • 12 baby cucumbers
  • 1 handful of dill
  • 300ml of cider vinegar
  • 100ml of water
  • 2 tbsp of sugar
  • 1 tbsp of mustard seeds
  • 1 tsp salt
  • 1 tbsp of peppercorns


To begin, place all of the ingredients (except the cucumbers and dill) in a pan. Bring to the boil, then turn down to a simmer and add the dill
Stir until the sugar and salt have dissolved, then remove from the heat and allow to cool
Place the cucumbers in a sterilised jar. Once the pickling liquor has cooled to room temperature, pour over the cucumbers
Leave the cucumbers to pickle for at least 2 weeks, and when you are happy with the flavour, transfer the jar to the fridge