Cucumber dill pickles

Cucumber dill pickles

By
From
Deep South
Makes
2 x 1 litre jars
Photographer
Andy Sewell

Ingredients

Quantity Ingredient
15g calcium hydroxide
4 litres water
900g kirby cucumbers, ends trimmed
1 1/2 teaspoons coriander seeds
1/2 bunch dill, torn
2 garlic cloves, finely sliced
1 jalapeno chilli pepper, cut in half lengthways
still bottled water, to cover
salt

Method

  1. Dissolve the calcium hydroxide in the water with 2 teaspoons of salt. Add the cucumbers, cover with a lid and place in the fridge overnight. This keeps the cucumbers crisp as they pickle.
  2. The next day, drain the cucumbers, wash thoroughly, then cut them lengthways into quarters. Toss the cucumber quarters with 2 tablespoons of salt and pack them into sterilised jars, making sure to get all the salt in too. Add the coriander seeds, dill, garlic and chilli pepper, then pour over enough bottled water to cover the cucumbers completely. Seal the jars and leave in a cool, dry place for a couple of days, until the water tastes sour and acidic. Chill thoroughly. They are ready as soon as they are chilled, but better if you wait 2 days. Stored in a cool, dry place, they will keep for 6–9 months.
Tags:
American
Southern cooking
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