Dec, 14, 2018  |   | 
CategoryDifficultyBeginner
Prep Time5 minsCook Time5 minsTotal Time10 mins
 1 cup Japanese rice wine vinegar (I prefer Mizkan)
 4 tbsp castor sugar
 4 tsp sea salt
 2 tsp black mustard seeds
 2 cucumbers, thinly sliced
 1 small bunch fresh dill, leaves only
 2 garlic cloves
1

Bring the rice wine vinegar to a simmer in a non-reactive saucepan with the sugar, salt and mustard seeds, stirring until the sugar has dissolved.

2

Layer the cucumber slices, dill and garlic cloves into a sterilised jar, packed tightly as possible.

3

Pour over the hot vinegar mixture. Top with additional vinegar, if required, to cover.
Seal jar and set aside to infuse. Pickles can be eaten as soon as half hour later but develop flavour with time.

Ingredients

 1 cup Japanese rice wine vinegar (I prefer Mizkan)
 4 tbsp castor sugar
 4 tsp sea salt
 2 tsp black mustard seeds
 2 cucumbers, thinly sliced
 1 small bunch fresh dill, leaves only
 2 garlic cloves

Directions

1

Bring the rice wine vinegar to a simmer in a non-reactive saucepan with the sugar, salt and mustard seeds, stirring until the sugar has dissolved.

2

Layer the cucumber slices, dill and garlic cloves into a sterilised jar, packed tightly as possible.

3

Pour over the hot vinegar mixture. Top with additional vinegar, if required, to cover.
Seal jar and set aside to infuse. Pickles can be eaten as soon as half hour later but develop flavour with time.

Notes

Pickled Cucumbers
IngredientsDirections