Make your own jams, liqueurs, pickles, mustards and pantry staples.
Get Growing reader Ingrid Dodunski-Wiid loves these pickled cucumbers. ”They are crisp, fresh and crunchy. They couldn’t be easier and they make great impromptu last-minute gifts.”
Ingredients: • 1 cup cider vinegar • 1 tablespoon non-iodised salt • 1 tablespoon sugar • 2 cups water • small pickling cucumbers • 2 cloves garlic, peeled • 8 sprigs dill • 2 tablespoons black peppercorns • 1 teaspoon dried chilli flakes
Stir together vinegar, salt and sugar until salt and sugar has dissolved. Add water. Place cucumbers in 2 x 500ml sterilised jars so they fit snugly. Slip in one sliced clove of garlic in each jar and 4 sprigs of dill. Add a tablespoon of peppercorns to each.
Pour the vinegar brine into the jars until full, ensuring the vegetables are completely covered. Screw on the lids, tap the jars to release any air bubbles and put in the refrigerator. Wait 24 hours before you start eating them.