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Dead Easy Dill Pickles

by Bronni Page

Local Dead Easy Dill Pickles

Let's talk pickles.

People have been pickling since Mesopotamian times (8000-2000 B.C) as a means of preserving fruits and vegetables. Not much has changed. The simple process involves immersing produce into an acidic solution (like vinegar), sealing it up a jar and letting science run it's fascinating course.

It's the acidity from the vinegar that enables the produce to decay at a very slow rate, meaning we can enjoy foods for longer when they've been pickled. Oh, and let's not forget that signature vinegary bite!

Health hit

Experts say fermented foods - like pickles - may help strengthen your gut microbiome, meaning a healthy digestive system. 

Sure, you can buy ready-made pickles any old day but you're going to feel like an absolute legend by making them yourself! It really is so easy, and how pretty do these look? So are you pumped for pickling?

Dead Easy Dill Pickles

For a medium sized jar you will need:

4-5 lebanese cucumbers, quartered into batons
50g sugar 
100g white vinegar
150g water
2tbsp sea salt
1/4 bunch fresh dill, roughly torn
2 cloves garlic, halved
Chilli, sliced (optional)

Make it:

  • Heat the water, sugar, salt and vinegar in a small saucepan until sugar dissolved

  • Add the cucumber, garlic, chilli and dill to a sterilized jar** 

  • Once the liquid is boiling, pour into the jar, covering the veggies

  • Seal the jar with the lid

  • Allow to cool completely on the kitchen bench

  • When cool, store in the fridge

  • After 24hrs, your pickles are ready to eat 

** To sterilise your jar, simply fill it with boiling water, pop the lid on a sit for a few minutes, then dry thoroughly.

You can store your pickles - unopened - in your pantry cupboard for around 6 month. Once opened, store in the fridge and consume within a couple of days.

Enjoy on a sandwich, burger or chop up and toss through a salad - happy pickling, people.

Local Bronni Page
Bronni Page


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