Recipe
Dill Pickle Brine Recipe
This recipe is rated 5.0 out of 5.
Healthy choice
Mostly whole foods
Gluten-free option
Soy-free option
Oil-free option
Nut-free option
Low FODMAP
Budget friendly
Freshly Picked
Easy peasy
Super quick
Snacks
Sauces & dips
In a pickle over what to serve with your next meal? This brine is kind of a big dill. This punchy dill pickle brine turns humble veggies into tangy, crunchy stars of the show. Perfect for jazzing up sandwiches, salads, or straight-from-the-jar snacking.
You will need
Makes
- 1 cucumber
- 2 large carrot
- 1 small fennel
- 1 bunch dill
- 3 cloves garlic, sliced (optional)
- 2 tsp mustard seeds
- 2 tsp peppercorn
- 2 cups water
- 2 cups white wine vinegar
- 80g caster sugar
- 2 tsp salt
Recipe: Simon Toohey
Directions
5 mins to prep
5 mins to cook
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Step 1
Cut the vegetables however you would like to see them set on a cheese board or on a sandwich – it’s totally up to you!
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Step 2
Place water, vinegar, caster sugar, salt, sliced garlic if using, mustard seeds and peppercorns into a saucepan and bring to a boil.
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Step 3
Place the veggies into a jar, along with the dill, then fill with the vinegar mixture.
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Step 4
Put the lid on and turn it upside down for 5 minutes to help sterilise the jar and seal it.
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Recipe: Simon Toohey
