Pickles and sandwiches simply work together – their tangy flavour and crunch are perfect to cut through the richness of a Reuben sandwich. Try your hand at making these garlic and dill pickles at home – you'll be surprised at how easy they are to achieve.
- 2 x 250 g packets baby cucumber
- iced water
- 2 cloves garlic, sliced
- ½ cup dill sprigs
- 2 cups water
- 2 tbsp salt flakes
- ¼ cup white vinegar
- 2 tbsp sugar
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Standing time 1 hour
Chilling time 1-2 days
Place the baby cucumbers into a large bowl filled with iced water. Allow the cucumbers to stand for an hour to crisp them so that you get a crunchy pickle.
Drain the cucumbers and pack into sterilized jars with garlic slices and dill sprigs.
Combine the 2 cups water, salt , vinegar and sugar in a large jug, stir until the salt and sugar have dissolved.
Pour into the jars until the cucumbers are covered.
Seal the jars and store in the refrigerator for 1-2 days before eating and then they will keep for 2 weeks in the refrigerator.
Photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins.