Dill Pickled Cucumbers

• small pickled or gherkin cucumbers1kg kg
• coarse sea salt↗85g g
• black peppercorns1 tbsp tbsp
• coriander seeds↗1 tbsp tbsp
• yellow mustard seeds↗1 tbsp tbsp
• cloves↗10
• nutmeg↗few pieces of

  leaflets

• dry chili flakes↗pinch of

  (optional)

• bay leaf↗2
• white wine vinegar↗700ml ml

  plus 3.5 tbsp

• white sugar↗100g g
• dill↗handful of

  sprigs

Step-by-step instructions

1. 1

   Cut the pickled or gherkin cucumbers into sticks or slices. Layer them with coarse sea salt in a large bowl, cover and leave overnight. Drain the brine and rinse.

2. 2

   To prepare the pickling vinegar, place the whole spices in a medium saucepan. Toast over low heat until fragrant. Add the dry chili flakes at the end, as they burn easily. Add the bay leaf, pour in the vinegar and sugar, dissolve, and bring to a gentle boil. Add the dill sprigs.

3. 3

   Pack the cucumbers into jars, pour the hot vinegar over them and seal with lids. Ready to eat after 2 weeks or longer, to taste.