Warren’s Dill Pickles

CategoryDifficultyIntermediate
Yields1 Serving
 1 kg Gherkin Cucumbers (Medium size)
 4 Spring Onions cut into 6 cm length
 750 ml Apple Cider Vinegar
 750 ml Water
 2 tbsp Salt
 2 tsp Wattle Seed Powder / or Allspice
 8 Garlic Cloves
 4 Small Chillies cut lengthwise
 Fresh Dill
 2 tsp Mustard Seeds divided between the 8 jars
 2 tsp Black Pepper Corns divided between 8 jars
 2 tsp Fennel Seed divided between 8 jars
 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

 1 kg Gherkin Cucumbers (Medium size)
 4 Spring Onions cut into 6 cm length
 750 ml Apple Cider Vinegar
 750 ml Water
 2 tbsp Salt
 2 tsp Wattle Seed Powder / or Allspice
 8 Garlic Cloves
 4 Small Chillies cut lengthwise
 Fresh Dill
 2 tsp Mustard Seeds divided between the 8 jars
 2 tsp Black Pepper Corns divided between 8 jars
 2 tsp Fennel 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)

Warren’s Dill Pickles