Quickles

A quick way to pickle cucumbers.

They can be stored in the fridge for up to 3 months.

about 450g pickling cucumbers, cut into chunks

1-2 garlic cloves, peeled and halved

2 tablespoons dill seeds

a couple of sprigs of dill

1 cup white vinegar

1 cup water

1 tablespoon honey or sugar

2 teaspoons salt

This makes either a 1 quart or 2 pints. Sterilize the jars by pouring boiling water into them

and leaving them to stand for 2 minutes. Do the same with the lids by submerging them in a

bowl of boiling water. Empty the water from the jars once sterilised. Put the dill sprigs, dill

seeds and garlic into the bottom of the jars. Pack the chunked pickled cucumbers on top.

Place the vinegar, water, sweetener and salt in a small saucepan and heat on the stove over

a medium heat until the salt and sweetener dissolve. Leave to cool slightly before pouring

over the cucumbers in the jar, ensuring there is about ½” of headspace in the jar. Leave to

cool for a while longer then seal with the lids. They are ready to eat about a week after, and

can be stored in the fridge for up to 3 months.

HAPPY EATING