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DILL PICKLES WITH GARLIC

3 large garlic cloves
10-12 pickling cucumbers
1 bunch of fresh dill about 7 g (l/4 oz)
600 ml (1 pint) water
900 ml (1 1/2 pints) white wine vinegar
75 g (3 oz) sea salt
10 ml (2 tsp) Pickling spice
5 ml (1 tsp) dill seeds
5 ml (1 tsp) black peppercorns

Peel the garlic cloves and pack them into a sterilised jar with
the cucumbers and sprigs of dill.

Pour the water and vinegar into a saucepan and add the salt, pickling
spice, dill seeds, and peppercorns. Bring to a boil, and boil
rapidly for 3 minutes. Leave to cool.

Pour the cooled mixture over the cucumbers, to cover them by 1.25
CM (l/2 inch). If there is too much liquid, add any remaining
spices to the jar and discard the excess liquid.

Seal the jar and label. Keep in the refrigerator for 3 weeks before
using, to allow the flavours to develop.

After a day or two, check that the cucumbers are still well covered.
If they are protruding out of the vinegar, push them down into the
liquid and hold them down with a crumpled piece of greaseproof
paper. Remove the paper after 2 weeks.

Fills one 2 litre (3 1/2 pint) jar

VARIATION

Instead of leaving the cucumbers whole, thinly slice them and layer
them in sterilised jars, with 2 peeled and sliced onions, 2 peeled
garlic cloves, and the dill. Continue as for whole cucumbers.

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