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 optimize 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.
view all posts by Holly