Add crunch to a burger or some zing to a doorstop cheese sandwich with these crunchy dill pickles
Makes two 500ml jars
3 cucumbers, cut into thick slices
½ ltr of white vinegar
500g icing sugar
100g salt
1 dill flower head or a handful of fresh dill
1 Put the cucumber slices into a bowl. Mix the vinegar, sugar and salt then pour over and add the dill .
2 Place the bowl in the fridge for two days , giving the cucumbers a stir from time to time.
3 After two days, transfer the cucumbers and vinegar mix to your jars. Let them soak for about a week before they 're ready to be enjoyed
These pickles are just one of the recipes and makes from our A Bit On The Side feature in our June issue, which also includes a remoulade, homemade ketchup, cucumber relish, porchetta roast, hot dog buns and beef patties. All ideal fodder for a weekend in the garden with friends. The recipes are by Nicoline Olsen and the photograpy by House of Pictures.
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