Homemade Dill Pickles are a great way to use up a bumper harvest, and they taste delicious!













6 lebanese cucumbers or 12 – 15 Pickling cucumbers

4 cloves of Garlic, peeled & halved

2 tsp mustard seeds

2 tsp peppercorns

Fresh dill sprigs

2 cups white vinegar

2 cups water

1/4 cup sugar

2 tablespoons salt

2 x 1/2 lt jars with a fitted lid, sterilised


Slice the cucumbers lengthwise into strips about 1/2 cm thick

Divide among your jars, adding portions of mustard seeds, dill springs, garlic & peppercorns as you go

Combine water, vinegar, sugar, and salt in a medium saucepan and bring to a boil, stirring until sugar and salt are dissolved.

Pour brine over cucumbers and fill to the top of the jar

Screw on the lid and leave to cool to room temperature, the jars should seal as the brine cools

Rest for 1 week to allow flavours to develop and serve with your favourite burger