If you can get your hands on cornichons use these, which result in a nice crunchy snacking pickle, otherwise use smaller thin skinned cucumbers. If using the latter, slice the cucumber lengthwise to ensure a flavourful crunchy pickle.

These pickles can be stored unopened for up to 2 years in a cool dark place & for 6 months in the fridge once opened.

INGREDIENTS

• 6-8 Small pickling cucumbers sliced lengthwise
• 10 medium sprigs fresh dill
• 1 Tbsp whole black peppercorns
• 1 Tbsp whole mustard seeds
• 1-2 garlic cloves
• 1 small chilli (optional)
• Approximately 400-450 mL of distilled alcohol, watered down to 40% ABV. If you don’t distill alcohol just substitute for store bought Vodka.

EQUIPMENT

• 500 ml jar with tight screwing lid
• Sanitiser of choice

RECIPE

1. Wash & sanitise jar + lid.
2. Place cucumbers, dill, peppercorns, mustard seeds, garlic & chilli into the jar. 
3. Pour alcohol into jar, filling to the brim, completely submerging the ingredients.
4. Store in a cool dark place for 1 week, shaking once a day.

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