Garlic and dill pickles

Pickles and sandwiches simply work together – their tangy flavour and crunch are perfect to cut through the richness of a Reuben sandwich. Try your hand at making these garlic and dill pickles at home – you'll be surprised at how easy they are to achieve.

Credit: Petrina Tinslay

• makes

  2 x 500 g jars

• prep

  15 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

• 2 x 250 g packets baby cucumber
• iced water
• 2 cloves garlic, sliced
• ½ cup dill sprigs
• 2 cups water
• 2 tbsp salt flakes
• ¼ cup white vinegar
• 2 tbsp sugar

Standing time 1 hour

Chilling time 1-2 days

Instructions

Place the baby cucumbers into a large bowl filled with iced water. Allow the cucumbers to stand for an hour to crisp them so that you get a crunchy pickle.

Drain the cucumbers and pack into sterilized jars with garlic slices and dill sprigs.

Combine the 2 cups water, salt , vinegar and sugar in a large jug, stir until the salt and sugar have dissolved.

Pour into the jars until the cucumbers are covered.

Seal the jars and store in the refrigerator for 1-2 days before eating and then they will keep for 2 weeks in the refrigerator.

Photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.