Dill Pickles

This is an excerpt from our book Slow Down and Grow Something.

In our house it’s a constant battle between a ploughman’s ‘picky’ lunch and an actual proper meal. The ploughman’s almost always wins. And what’s a ploughman’s lunch without some traditional bread and butter pickles? These guys are the perfect balance of sharp and sweet and remind us of lunches at the Grandparents place with crunchy crackers, tasty cheese and jars upon jars of the infamous pickled cucumber.

Dill Pickles
Serves: 500ml jar
  • 6 small cucumbers, thinly sliced into rounds (generally the smaller, the more flavoursome)
  • 1½ tablespoons salt
  • 1 onion, thinly sliced
  • 3 tablespoons honey
  • 1 cup purified water
  • ½ cup apple cider vinegar
  • 1 teaspoon mustard seeds
  • 1 teaspoon caraway seeds
  • 2 dill flowers
  • ¼ teaspoon ground turmeric
  1. Combine the cucumbers and salt in a large bowl and cover with a tea towel for 1-2 hours.
  2. Move cucumbers into a strainer and rinse thoroughly under cold water. Drain well, and place cucumbers back in the bowl.
  3. Toss the onion with the cucumbers and transfer mix to a sterilised jar.
  4. Combine honey and remaining ingredients in a medium saucepan. Bring to a simmer over medium heat, stirring until honey dissolves. Pour the hot mixture over cucumber and onions in jar.
  5. Let stand at room temperature for 1 hour. Put the jar lid on and store in refrigerator for up to 2 weeks.
  6. The pickles will be ready to eat after 24 hours of fridge time.

Tip: Don’t cut the cucumbers too thin, you want them to have a little bit of crunch to them!

Get in the know