700g cucumbers of your choice (we used a combination of Lebanese cucumbers and standard)
2 cups water
2 cups white vinegar
2 tablespoons Murray River Salt Pink Flakes
2 tablespoons white sugar Garlic cloves, peeled and crushed or left whole Pickling spice (2 teaspoons black peppercorns, 2 teaspoons mustard seeds, 2 teaspoons all spice and 3 bay leaves – or substitute this for a premade pickling spice mix)
1 small bunch fresh dill
1. Wash your jars in hot soapy water, rinse, and dry in a low oven (120°C) for 15 minutes.
2. Rinse and slice your cucumber into spears, rounds, or leave whole.
3. Divide the cucumbers between the 3x jars.
4. Add the garlic, dill and pickling spices.
5. In a large saucepan, add the water, vinegar, Murray River Salt Pink Flakes, and sugar. Bring to a simmer, stirring until dissolved.
6. Carefully pour the hot brine liquid over the cucumbers, filling to cover them completely.
7. Tap the jars gently to release any bubbles, top up if needed, and seal with their lids.
8. Let the jars cool to room temperature before placing them into the fridge.
9. Leave the pickles in the fridge for at least 48 hours before consuming.
The pickles will last in the fridge unopened for up to 2 months. Once opened, consume within 7 days.
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29 in stock
28 in stock
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