MAKES 2 x 7fl oz (200ml) jars
PREP TIME 10 mins
1⁄4 cup sugar
2 tsp salt
3⁄4 cup white wine vinegar or rice wine vinegar
freshly ground black pepper
4–5 small pickling cucumbers, thinly sliced
1 tbsp finely chopped dill fronds
1⁄2 tsp dill seeds, lightly crushed
1 Preheat the oven to 275ºF (140ºC). To sterilize the jars, wash them thoroughly and place them upside-down on a baking sheet. Put them in the oven for at least 15 minutes. Put the lids in a metal bowl and pour over a few cups of boiling water. Leave for 5 minutes, then remove and leave to drain. Dry well with paper towels.
2 Put the sugar and salt in a bowl and add a little of the vinegar. Whisk until the salt and sugar dissolve, then add the remaining vinegar and a good grinding of pepper.
3 Once the jars are cold, layer the cucumbers in the jars, adding a sprinkling of chopped dill and a few dill seeds between each layer.
4 When the jars are full, pour over the vinegar mixture and seal. Shake the jars to disperse the liquid evenly and refrigerate overnight for them to get really crispy.
These pickles will keep in the fridge for up to 1 month, packed in a sterilized, sealed jar. Make sure they are always covered with vinegar.