My mum makes these delicious pickles every year. This recipe makes 3 1-litre jars.
5 people made this
Makes: 3 1L jars
1.5kg pickling cucumbers
1 teaspoon mustard seed
4 to 6 black peppercorns
4 to 6 allspice
3 bay leaves
200g caster sugar
2 tablespoons coarse sea salt
500ml distilled white vinegar (5% acidity)
Method Prep:30min › Cook:15min › Ready in:45min
Wash cucumbers and trim the ends. Place some washed blackcurrant leaves and dill into 3 washed and sterilized 1litre jars along with the herbs. Fill jars with boiling water to cover cucumbers and let stand for 20 to 30 minutes.
Drain the water from the cucumbers and measure out 1L water. Pour the water to a pot and add sugar, salt and vinegar. Bring to the boil, stir and pour over cucumbers in jars, filling jars almost to the rim.
Close with lids. Turn jars upside down, cover with blanket or towels so that they cool down gradually. Let the pickles rest for about 4 days in a cool place, when they change the color they are ready but you can let them sit longer so they will develop more flavour.
Store an opened jar in the fridge and use within 2 weeks.