Pickle Spears Recipe

Ingredients

• 3 litres – Apple cider vinegar
• 2 litres – White vinegar
• 2.5 litres – Water
• 1.5 kg – White sugar
• 600 grams – Salt (non-iodised)
• ¼ cup – Black peppercorns
• ¼ cup – Mustard seeds
• 2 tbsp – Coriander seeds (optional)
• 6 cloves – Garlic (lightly smashed)
• 1 tsp – Chilli flakes (optional)
• 5 sprigs – Fresh dill (optional)

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Method

1. Combine all ingredients in a large stock pot
2. Bring to a boil, stirring until sugar and salt dissolve
3. Remove from heat and let the liquid cool to room temperature
4. Slice cucumbers into spears and pack them tightly into clean jars
5. Pour the cooled brine over the cucumbers until fully submerged
6. Seal the jars and store in the fridge

Storage

• Store in the fridge in sealed jars or food-safe tubs
• Let pickles sit for at least 48 hours before eating
• Best enjoyed within 2–3 weeks for max crunch and flavour

Notes

This pickling brine also works well with carrots and sliced red onions. Feel free to reuse the brine once more after your cucumbers are pickled if the brine has been kept clean and refrigerated. If you prefer a sweeter pickle increase the sugar to 1.75kg. Make sure to use non-iodised salt to prevent cloudiness.