Recipe by Eshun Mott, Photo by Jodi Pudge
1 cup white vinegar
1/2 cup water
1 tbsp granulated sugar
1 tbsp kosher salt
2 tsp chopped garlic
1/2 tsp black peppercorns
1/2 tsp coriander seeds
1/2 tsp fennel seeds
5 small cucumbers, scrubbed (about 400 g)
1/4 cup dill sprigs
Combine vinegar, water, sugar, salt, garlic, peppercorns, coriander and fennel seeds in a medium saucepan and bring to a boil, stirring until sugar and salt have dissolved. Remove from heat, transfer to a measuring cup and place in the refrigerator for 30 min or until cooled to room temperature.
Cut cucumbers in half lengthwise, then quarter each half to make spears. Pack into a 650-mL jar along with dill sprigs, and pour in vinegar mixture. Make sure cucumbers are fully submerged (you can add a little extra water if needed).
Let stand in the refrigerator for 1 hr or overnight to pickle. Pickles with last about 2 weeks in the fridge.
Protein 0g, Carbohydrates 3g, Fat 0g, Fibre 0g, Sodium 102mg.