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Dill Pickles

Yield: Approximately 8 pints (total yield varies depending on size of cucumbers)

Ingredients

2 overflowing quarts of pickling cucumbers. They can be sliced into coins, lengths, quarters or left whole.
4 cups apple cider vinegar
4 cups water
5 tablespoons pickling salt. Pickling salt is pure salt without iodine or anti-caking agents.
1 teaspoon dill seed per jar (8 teaspoons total)
1/2 teaspoon mustard seed per jar (4 teaspoons total)
1/2 teaspoon black peppercorns per jar (4 teaspoons total)

Instructions

Wash and slice the cucumbers.

In a large pan, combine vinegar, water and salt. Bring to a simmer.

Arrange jars on counter and dole out the spices to each. Pack the cucumber slices firmly into the jars.

Pour the brine into the jar, leaving 1/2 inch headspace.

Wipe rims, apply lids and rings and process in a boiling water bath for 10 minutes.

When 10 minutes are up, promptly remove the jars from the pot and allow them to cool on the countertop. When the jars are cool, check the seals (by pushing/tapping on the lid).

Pickles can be stored in a cool, dry place for up to a year.

If you want to skip the boiling water process, these pickles are also wonderful as refrigerator pickles. Just pop the jars into the fridge once they’re cool.

1 pound (450 g) carrots, peeled
1 1/4 cups (310 ml) water
1 cup (280 ml) cider vinegar
1/4 cup (50 g) sugar
1 1/2 teaspoons fennel, dill, or anise seeds (See Note)
1 1/2 tablespoons coarse salt
2 bay leaves

1. Cut the carrots into stick approximately the size of your fourth finger. Bring a medium-sized pot of lightly-salted water to a boil. (Use a non-reactive pot, f.e. stainless steel)

2. When the water boils, drop the carrots in and simmer for one minute. Pour into a colander and rinse under cold water. Drain thoroughly.

3. In the same pot, heat the remaining ingredients. Once it begins to boil, reduce the heat and simmer for two minutes.

4. Remove from heat and add the carrot sticks. Cool until room temperature, then put into jars and chill.

Carrot sticks should be made at least one day in advance, and will keep for up to four weeks in the refrigerator.

Note: The original recipe called for 1 1/2 tablespoons dill or fennel seeds (in later incarnations.) I found the flavor way, way too strong and reduced it. But feel free to use their original quantities.

Overnight preparation time
10 to 30 mins cooking time
Makes 3-4 x 450g/1 lb jars

Ingredients

450g/1lb each pickling onions, peeled, cauliflower florets and de-seeded cucumber and topped and tailed French beans
340g/12oz coarse rock salt
750ml/1¼ pint white malt vinegar
1 tbsp each English mustard powder, ground ginger and ground turmeric
1 tbsp whole yellow mustard seeds
175g/6oz light muscovado sugar
2-3 tbsp cornflour

warm large sterilised jam jars with screw tops – prepare jars by washing in hot soapy water and leaving to dry and warm in a cool oven – 130C/250F/Gas ½ for 10-15 minutes.

Preparation method

Put the vegetables into a non-metallic bowl. Sprinkle the salt over the top, toss together, cover and leave in a cool place for 12 hours.

The next day put the vinegar into a large saucepan or preserving pan, add the spices and bring to the boil.

Drain the vegetables, rinse well and add to the simmering vinegar, cook over a low heat for 20-25 minutes or until the vegetables are tender. Add the sugar and continue to simmer for a further 1-2 minutes.

Mix 2 tbsp of cornflour with a little water and blend into the hot vegetables. Bring back to the boil and cook for a further minute, the mixture should be glossy and thick. Add the remaining cornflour in the same way if necessary.

Remove the piccalilli from the heat and leave to cool for 15 minutes. Spoon into the hot jars and cover with a disc of wax paper and a screw top lid, wipe the jars and label. Store in a cool dark place for 3-4 weeks before eating.