It’s time for pickles! Make these easy traditional pickled cucumbers with dill, allow them to marinate for a week, and then enjoy them with a casual meal
For 1 large mason jar or 2 small jars
3 small cucumbers
2 cups white distilled vinegar or apple cider vinegar
1 shallot, finely sliced
a few sprigs of fresh dill
1 tbsp mustard seeds
1 tsp whole pimento (optional)
1 dried chili, sliced and deseeded (optional)
sea salt to taste
- Clean your mason jars with very hot water or disinfect them in the microwave. Allow them to dry completely.
- Bring vinegar or vinegar-water mixture to the boil. Put down temperature, add salt and, if using, erythritol. Simmer quickly until both are dissolved. Set aside to cool down to room temperature.
- Chop your cucumbers into sticks or slices, and cut dill sprigs into smaller units. Tightly stuff them into your mason jar/jars. Add mustard seeds, pimento, onion and dill – or chili, if using.
- Once cool enough, slowly pour your brine over the cucumbers and spices. You should avoid having too much air in the mix. Swiftly close the lid of your jars.
- Put the jar/s into the fridge and have your cucumbers marinate for one to two seeks. Remember, the pickling taste will become stronger over time!
- If small cucumbers are not available, use 400-450g/14-16 oz of larger cucumbers (for recipe in original serving size)
- If you can’t get fresh dill, use dried dill instead. It will add a similar flavour to the brine. Caution: dried dill is more intense so be careful not to overdose if you’re not into a highly intense dill flavour.
- If you can’t get whole pimento, don’t worry – the recipe is perfectly fine without.
- Nutrition information is for the whole jar – so that means 2 jars as on the picture with the chillies, or a large one as on the image on the top of the blog.
- Category: low carb snacks
- Method: chop and pickle
- Cuisine: German
- Serving Size: 1 large mason jar
- Calories: 31
- Fat: 0.2g
- Carbohydrates: 6.6g net carbs
- Protein: 1.4g
Keywords: pickled cucumbers