Pickles from Bistronomy: French Food Unbound by Katrina Meynink
Put 2 litres (70 fl oz/8 cups) of water and the salt in a large saucepan and stir until the salt has dissolved. Add the cucumbers, ensuring they are fully subme
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
Ingredients
- 200 g (7 oz/1½ cups) sea salt
- 10 Lebanese (short) cucumbers, washed
- 500 ml (17 fl oz/2 cups) aged chardonnay vinegar
- 2–5 tablespoons caster (superfine) sugar 2–3 teaspoons mustard seeds, toasted
- 3 dill sprigs
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Pickled Dill Cucumbers |
ritavarelas.com.au
Oysters with pickled cucumber from Wild Weed Pie: A Lifetime of Recipes by Janni Kyritsis and Robert
app.ckbk.com
Pickled Cucumbers
bylena.com
Under-live vegetable pickles – LE PARFAIT® | BOUTIQUE OFFICIELLE
leparfait.com
Dill Pickles | Just A Pinch Recipes
justapinch.com
Three Mills Bakery: Bread & Butter Pickles
threemillsbakery.com.au
Salt-Brined Cucumber Pickles : Foodwise
foodwise.org
Chopped Cucumber Mustard Pickles (KitchenPC)
kitchenpc.com