festive gifting - dill pickles.

Dietary: Vegan & gluten free
Makes: 2 × 350ml jars and 1 × 500ml jar (or 3 medium jars)
Prep Time: 10 minutes
Chill Time: 48 hours

Ingredients:
700g cucumbers of your choice (Lebanese or standard)
2 cups water
2 cups white vinegar
2 tablespoons Murray River Salt Pink Flakes
2 tablespoons white sugar
Garlic cloves, peeled and crushed or left whole
Pickling spice (2 teaspoons each: black peppercorns, mustard seeds, allspice + 3 bay leaves, or use premade pickling spice mix)
1 small bunch fresh dill

Method:
Wash jars in hot soapy water, rinse, and dry in a low oven (120°C) for 15 minutes.
Rinse and slice cucumbers into spears, rounds, or leave whole.
Divide cucumbers evenly between jars. Add garlic, dill, and pickling spices.
In a large saucepan, bring water, vinegar, Murray River Salt, and sugar to a simmer, stirring until dissolved.
Carefully pour the hot brine over cucumbers, covering them completely.
Tap jars to release bubbles, top up with extra brine if needed, and seal.
Let cool to room temperature before refrigerating.
Leave to pickle for at least 48 hours before eating.

Notes & Variations:

• Pickles will last in the fridge unopened for up to 2 months.

• Once opened, consume within 7 days.

• Add sliced chilli or mustard seeds for a spicier variation.