You could also add Cloves, or substitute small leeks instead of Spring Onions
1
Makes 8 Jars of Dill Pickles - Ball & Mason Wide Mouth Jars
2
Sterilise the 8 Jars and lids.
Cut the Dill stalks/tops and put some tops and stalks into each jar, add the cut Chilli and Spring Onion segments and Garlic cloves (about 1 each per jar). Then add the Mustard Seeds, Black Pepper Corns & Fennel Seeds to each jar.
3
Put the Apple Cider Vinegar and Water into a saucepan and heat. Add the Salt and Wattle Seed Powder and bring to the boil.
4
Cut Gherkin Cucumbers as required to fit into the jars and pack them tightly in the jars with the other ingredients - squash them in as tightly as you can.
5
Ladle the boiled Vinegar mix into each jar - fill to about 1 cm from the top (it should cover the contents, but leave room to expand when sealing the jars).
6
Clean the rim of jars and place wetted lids on and screw rings on for a snug fit.
7
Place the 8 gars into Microwave (with a little room between jars so they don't touch).
8
For 8 Jars - Microwave at 100% power for 8 Minutes, then at 75% power for 11 Minutes - take out carefully and check lids are tight (use a tea towel with care not to scald yourself). Let cool completely.
Next Day
9
Repeat Microwave process to complete the sealing process, then they can be stored in a cool place. If sealed well they should keep for 12 to 18 months.
10
Let stand for about 6 weeks before trying them - to allow the flavours to develop.
11
Microwave Preserving based on ideas presented in "5 Minute Microwave Bottling" by Isabel Webb (Published by The Five Mile Press)
Ingredients
1kgGherkin Cucumbers (Medium size)
4Spring Onions cut into 6 cm length
750mlApple Cider Vinegar
750mlWater
2tbspSalt
2tspWattle Seed Powder / or Allspice
8Garlic Cloves
4Small Chillies cut lengthwise
Fresh Dill
2tspMustard Seeds divided between the 8 jars
2tspBlack Pepper Corns divided between 8 jars
2tspFennel Seed divided between 8 jars
You could also add Cloves, or substitute small leeks instead of Spring Onions
Directions
1
Makes 8 Jars of Dill Pickles - Ball & Mason Wide Mouth Jars
2
Sterilise the 8 Jars and lids.
Cut the Dill stalks/tops and put some tops and stalks into each jar, add the cut Chilli and Spring Onion segments and Garlic cloves (about 1 each per jar). Then add the Mustard Seeds, Black Pepper Corns & Fennel Seeds to each jar.
3
Put the Apple Cider Vinegar and Water into a saucepan and heat. Add the Salt and Wattle Seed Powder and bring to the boil.
4
Cut Gherkin Cucumbers as required to fit into the jars and pack them tightly in the jars with the other ingredients - squash them in as tightly as you can.
5
Ladle the boiled Vinegar mix into each jar - fill to about 1 cm from the top (it should cover the contents, but leave room to expand when sealing the jars).
6
Clean the rim of jars and place wetted lids on and screw rings on for a snug fit.
7
Place the 8 gars into Microwave (with a little room between jars so they don't touch).
8
For 8 Jars - Microwave at 100% power for 8 Minutes, then at 75% power for 11 Minutes - take out carefully and check lids are tight (use a tea towel with care not to scald yourself). Let cool completely.
Next Day
9
Repeat Microwave process to complete the sealing process, then they can be stored in a cool place. If sealed well they should keep for 12 to 18 months.
10
Let stand for about 6 weeks before trying them - to allow the flavours to develop.
11
Microwave Preserving based on ideas presented in "5 Minute Microwave Bottling" by Isabel Webb (Published by The Five Mile Press)
