1 cucumber salt 10 sprigs of dill For the pickle: 1/2pt/300ml white wine vinegar 1/4pt/150ml water 2 Tbs. sugar 1 Tbs. salt 1 clove garlic, peeled and sliced 1 Tbs. pickling spice
Instructions
1) Cut cucumber into fat sticks. Sprinkle with salt and leave in a colander over a bowl for the excess liquid to drain away.
2) Next make the pickling liquor.
Place vinegar, water, sugar, salt, garlic and pickling spice in a pan over a low heat and stir until all the sugar is dissolved. Bring to the boil and simmer for 5 minutes. Cool thoroughly.
3) Rinse and pat dry cucumber sticks and pack tightly into a sterilized preserving jar with dill sprigs in between. Pour in pickling liquid, making sure all the spices go into the jar. Discard any excess liquid. Seal the top and keep in the fridge for a day before using-but make sure you use within a week.
