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Snacks

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

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A jar of pickled vegetables in brine.

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

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Directions

5 mins to prep

5 mins to cook

  1. 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!

  2. Step 2

    Place water, vinegar, caster sugar, salt, sliced garlic if using, mustard seeds and peppercorns into a saucepan and bring to a boil.

  3. Step 3

    Place the veggies into a jar, along with the dill, then fill with the vinegar mixture.

  4. 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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