Something about the classic dill pickle just works. The scent alone of these gorgeous pickles will have your tastebuds in a trance. Divine on their own or served alongside crumbed fish and chunky chips, this will fast-become a favourite recipe.
INGREDIENTS
1 tablespoon chilli flakes
2 tablespoons dill seeds
2 tablespoons sea salt (if you salt your cucumbers, you won't need this salt)
3 peeled whole garlic cloves
5 baby cucumbers, cut into quarters lengthways
1 cup cider vinegar
1 cup water
METHOD
Add chilli flakes, dill seeds, salt (if using) and garlic into a 4-cup capacity, sterlised jar. Place cucumbers standing on top of the dry ingredients.
Heat vinegar and water together in a saucepan until it reaches a simmer. Cool to room temperature and pour over cucumbers. Seal and refrigerate for a week before eating. Pickles will last for up to six weeks in the fridge.
Cook's tip: If you prefer a crunchier pickle, chop your cucumbers and sit them in a bowl of sea salt for 4 hours prior to pickling. Remove from salt, rinse and drain carefully before using. This will draw out the moisture and keep them crunchy.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.