Pickled Cucumbers

I really love pickles and had a huge bag of Cucumbers to use, so I thought I would make my own. It was quick, simple and the results were delicious!!

A large airtight jar, sterilised to prevent mould
Cucumbers ( I used 8 and quartered them) 750g is the weight for the brine.
2/3 cup fresh dill
2 tsps black peppercorns, whole
3 cups water
3/4 cup white vinegar
2 tablespoons coarse salt.

In a saucepan add the vinegar, water, salt, peppercorns and vinegar.
Bring to the boil.
Slice the cucumbers in half and then half again and place into your sterilised jar.
Place the fresh dill in the jar.
Pour the hot liquid in on top and seal the lid.
Place in the fridge for at least a week before eating.
These will last for up to 8 weeks in the fridge as long as the jar was sterilised and airtight.

How easy was that! Enjoy.

How you cut the cucumbers depends on how big they are. For lebanese cucumbers if small enough leave whole. I like to add a little fennel too…

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