recipe 15th September 2017 by Holly
Dill pickle is one of our top flavours trending in 2017, especially popular as a crisp flavour in the States. Since we've made a delicious new snack inspired by it, Holly thought she'd take it back to basics with this homemade recipe.skip to the recipe
Dill pickle is delicious in sandwiches, and I loved working with Grace to create her new dill pickle inspired snack! You can use vinegar like me for a classic pickle taste, or you can just use water, for a healthy pickle that will optimise gut flora.
Preheat the oven to 160C.
Wash the jars with hot water and soap, then rinse well.
Place the jars on a lined baking tray and heat in the oven for 15 minutes.
Meanwhile, slice cucumbers shortways and peel the cloves of garlic.
Boil vinegar with water and salt in a saucepan.
Allow the jars to cool.
Place half the cucumbers, dill, garlic, peppercorns, mustard seeds in each of the jars.
Add the salty vinegar water to the jars to within 2cm of the jar’s rim, seal and refrigerate.
By Holly, assistant taste expert.
Holly is the newest member of the taste team, working with Bobby to make sure our snacks are always the best they can be. She's got a sweet tooth and especially enjoys working with chocolate and creating our unique deconstructed desserts.
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