DILL PICKED CUCUMBERS

1. Preheat oven to 110°C. Wash a 2 litre-capacity jar and place on an oven tray. Place into preheated oven and heat for 15 minutes. Remove and allow to cool.
2. Halve cucumbers lengthways and place into a large bowl with garlic. Add salt and mix well to evenly distribute. Set aside for 30 minutes.
3. Meanwhile combine vinegar, 500ml water and sugar and stir over medium heat until sugar has dissolved.
4. Drain cucumbers and garlic through a colander and rinse of excess salt. Pat dry and pack into clean jars along with dill. Cover with vinegar and seal.
5. Preheat oven on preserving 85°C. Place jars onto a tray and cook for 40 minutes. Remove jars and allow to cool at room temperature. Jars will keep unrefrigerated for up to 1 year. Once opened refrigerate until consumed. Pickles are perfect on a sandwich, as part of a salad or served with pate or terrines.

Recipe created by Rodney Dunn from The Agrarian Kitchen