These are dill pickles made in the traditional manner of Jewish pickle makers in New York City, with a generous addition of garlic and dill to a natural salt brine. In New York terminology, a full sour kosher dill is one that has fully fermented, while a half sour, given a shorter stay in the brine, is still crisp and bright green. I like to serve them on the side to provide piquant counterpoint to a burger.
Makes 40 portions
Time 1 week
INGREDIENTS
40 small cucumbers
10 cloves of garlic
70g fresh dill
1 litre white wine vinegar
250g Maldon sea salt
250g caster sugar
10 hot red chillies
25g mustard seeds
25g black peppercorns
01 Wash and drain the cucumbers, then place them in sterilised kilner jars with the garlic and dill.
02 In a bowl, mix the remaining ingredients with 1 litre water and allow the salt and sugar to dissolve before pouring over the cucumbers.
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03 Close the jars and leave to pickle for 1 week.