dill pickles...

There are two types of people in the world. People that like pickles. And people that don't. Except that everyone loves pickles. Not liking pickles is just plain crazy talk. There was a time when I would throw them out the window. But I can tell you I have well and truly learnt my lesson and now they hold a very treasured place in my heart (and in my stomach.)

Imagine you're eating a plain cheddar cheese toasted sandwich. It's a bit bland, but the cheese is melted and you are hungry. Now imagine putting homemade pickles in the same sandwich. BAM instantly the most amazing toasted cheese sandwich ever. Now repeat with your favourite burger. Now imagine a reuben sandwich without pickles. A tradegy. That's why my friends we need pickles in our lives. EVERYONE loves pickles.

This is really dead simple. The only frustrating part is the two week wait until you can open your jars. Day two and still no pickles. I had to hide them in my cupboard - sitting on my kitchen table was just torture. Patience, patience, patience. I have a feeling I'm going to try and sneak a pickle before they're ready. I know myself. And I know I'm going to do this no matter how much I know I shouldn't. I'm hoping you have more self control than I do. 

While I wait I'm going to try not to think about them. I'm going to make hummingbird cake. And eat tacos. And drink coffee. And watch Fried Green Tomatoes. And patiently wait. Okay enough talking, more pickle making. Everyone wants pickles!

Homemade Dill Pickles
recipe adapted from Rohan Anderson's book 'Whole Larder Love'
makes about 6-8 jars of pickles

Variety of cucumbers (I used one large regular cucumber and about 6 small lebanese cucumbers)
1 tbs cooking salt
750ml apple cider vinegar
750ml white vinegar
1 cup sugar
1 onion, finely sliced,
1 1/2 tbs yellow mustard seeds
1 1/2 tbs brown mustard seeds
2 tsp whole black peppercorns
2 large red chillies
2 tbs dried dill

Starting with the cucumbers, slice into fine rounds or a few into long ribbons and toss with the cooking salt. Leave to one side for about an hour, so it draws out all the excess liquid. When ready, tip off all this liquid.

In the meantime combine the remaining ingredients (EXCEPT for the dill) in a large pot and bring to the boil.

Sterilise your jars (by washing them in hot hot soapy water and then let to dry completely in an oven at 100ºC). Divide the cucumbers amongst all your jars, filling them right to the top. Sprinkle evenly with the dried dill.

Carefully ladle the hot vinegar mixture into each jar, making sure to submerge the cucumber completely. Tip the jars upside down (to make sure they don't leak and to help seal them.) Invert them and leave in a cool place for 2 weeks. Then open and eat on everything!