There’s nothing more satisfying on a grey rainy day than boiling up a sweet and salty vinegary solution to pickle your home grown mini cucumbers! Adding strands of feathery dill straight from the pot outside just adds to the contentment level even more! Time well spent when there’s not enough sunshine to enable us to enjoy the outdoors!
Can't find a link to the Tom Shingler recipe from Delicious magazine that I used so here are the instructions instead. Put 100mls of water, 300mls of cider vinegar, 60g caster sugar and a tablespoon of salt in a pan. Bring to a simmer and stir till the sugar is dissolved. Then add some dill and cool before pouring over your cucumbers. This made three large jars. I also added some garlic and black pepper. He recommends fennel and mustard seeds too.
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