From: Linda McCartney’s Home Cooking, p. 144.
Pickled cucumbers with dill.
When shopping on our local farmer’s market. I came across some pickling cucumbers- ideal to try out this recipe.
We left the pickles to stand for one month. They turned out nicely but were far too salty. Using only 2 tbsp. of salt for the pickles would be enough. I also recommend adding 1 tbsp. mustard seeds, 1 chopped red chilli and 2 tbsp. brown sugar to the vinegar to give the pickles a more interesting and balanced flavour.