The everyday dill pickle

2× Inspect

ILLUSTRATIVE FOOD IMAGE / FOLLOW THE WRITTEN METHOD

Gather your ingredients.

• enough to loosely fill one pint jar — Small fresh cucumbers
• 1 tablespoon — Fresh dill
• 1/2 teaspoon — Black peppercorns
• 3/4 cup — White vinegar — labelled 5% acidity
• 3/4 cup — Water
• 2 1/4 teaspoons — Canning or pickling salt
• 1 1/2 teaspoons — Sugar

Prepare.

Trim the blossom ends and cut the cucumbers into evenly sized spears or rounds.

The method.

1. 01

   Wash hands, vegetables and a clean heatproof pint jar and lid; cut the cucumbers evenly.

2. 02

   Pack vegetables and seasonings into the jar without crushing them.

3. 03

   Prepare the recipe brine as specified by the cited source.

4. 04

   Pour the hot brine over the vegetables, fit the lid and refrigerate promptly.

5. 05

   Allow flavour to develop before serving and follow the storage limit in the source guidance.