Tasty sweet and sour pickles, great served with sandwiches or as a side dish.
4 people made this
Makes: 5 500ml jars
3kg courgettes, marrow or large cucumbers
1 onion, sliced
5 cloves garlic
1 bunch fresh dill
1 tablespoon mustard seeds
1 teaspoon peppercorns
1 teaspoon allspice berries
10 bay leaves
For the brine
235ml double strength vinegar (10%)
2 tablespoons salt
300g caster sugar
Method Prep:50min › Cook:7min › Ready in:57min
Peel veg, scrape out seeds and cut lengthwise into strips. It is best to cut the vegetables into strips of the same height as the jars.
Sterilize 5 500ml jars, and on the bottom of each jar layer an onion slice, a garlic clove and add vegetables. Add a few dill sprigs, 1/2 teaspoon mustard seeds, a few peppercorns, allspice seeds and 2 bay leaves to each jar.
In a pot, combine all ingredients for brine and bring to the boil. Pour into the jars, tighten the lids and boil, covered, for 7 minutes.
Remove the jars let cool, then store in a dark place. Once opened, keep the jar in the fridge.
10% (double strength) vinegar is the standard vinegar in Polish pickles. It can be found in specialty stores and online.