Dill pickles

Perhaps it’s the Swiss blood in me that drives my obsession with pickles, as they are a regular accompaniment with raclette and other Swiss dishes, or just the fact that their sour sweetness is so addictive. I’m not too sure. When I was a child, I would bring over a jar of pickles when I’d play with my neighbours and we’d all fight over them, pickling liquor and all. Oh the laughter that would ensue when our lips had turned white from drinking all the vinegar long after the pickles had been devoured! They were innocent times. These dill pickles remind me of those days, because a jar still doesn’t last long. They’re just so addictive. Makes one large jar.

Prep: 10mins

Cook: 3-5mins


  • 1 1/2 cucumbers
  • 20-30g fresh dill, stalks removed
  • 1 1/2 cups apple cider vinegar
  • 1 1/2 cups boiling water
  • 1 1/2 tbsp salt
  • 3tsp wholegrain mustard



  • Firstly, prepare your jar. I follow the instructions from BBC Good Food. If you don’t plan on storing them long term, you can simply wash your jar in soapy water, rinse and dry and then make sure you store the pickles for a few weeks in the fridge.
  • Thinly slice the cucumber.
  • Using a clean fork or kitchen tongs, layer the cucumber slices and the dill in a large jar. Press down on the cucumbers and dill between each addition, taking care not to damage the cucumbers.
  • In a small saucepan over high heat, add the vinegar, water, salt and mustard and bring to the boil. Stir to ensure that the salt and mustard have dissolved.
  • Pour the pickling liquor over the cucumbers and dill to cover the them, making sure to leave approximately 1- 1 1/2 centimeters for the top of the jar. Depending on your jar, you might not use all the pickling liquor.
  • Using the clean fork or kitchen tongs, pressed down on the mixture carefully to release any air bubbles.
  • Close the jar, ensuring that the lid is on tight, and store depending on how the jar was prepared- in a cool, dark place if sterilised, otherwise in the fridge.
  • When ready to consume, shake the jar to mix any of the mustard sediment before opening and use a clean fork to remove the desired amount. Enjoy!

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