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Preserving food is one of the most wonderful past times particularly when you have a glut of delightfully home grown deliciousness or seasonal specials in shops. This singularly delightful pickle is from the kitchen of  tjfoxxxx

Also note this recipe does not use vinegar but a herb/brine solution so if you are allergic to vinegar this is the one for you.

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These are the best pickles I've ever eaten. They are crisp and delicious, lightly sour, and full of flavor.

There is no vinegar in these. They are naturally pickled.

This is a rather large recipe. It can be easily divided. (Or multiplied, if you're really into pickles.)


~60 pickling cucumbers
1/2 cup kosher salt (Diamond*)
3 tablespoons coriander seed, lightly crushed
1 tablespoon whole black peppercorns
2 tablespoons red pepper flakes (can be omitted if you'd prefer a less spicy, more traditional flavour.)
2 tablespoons fresh dill
1 head garlic, peeled
2 gallons water

More water AND ice

Soak the cucumbers in ice water for several hours. You can cut off a millimetre or two from the flowering end of the cucumber. This isn't necessary, but it can help retard spoilage.

Mix the kosher salt and water, set aside.

Sanitize your pickling container--you can use bleach water, but I prefer to use Idaphor.** I like to use a 2 1/2 gallon plastic bucket (food safe). A lot of local bakeries will just give these away. You can also divide your pickles among several glass jars. (This is a more attractive method, but if you just want a big bucket full of pickles, use the bucket.)

Tightly pack the cucumbers into your container(s). Add the seeds, garlic, pepper, etc. Cover the cucumbers with the salt water.

Tightly seal the container(s). Place in a cool, but not cold place. (55-65F, 12-20C). If you're using glass jars, cover with a towel to protect from the light.

Let the pickles be for a week or two, then transfer to a refrigerator, and enjoy!

The brine will get cloudy. This is normal, and a sign that you have delicious pickles.

* Kosher salt varies in the amount per volume among brands.

** Idaphor can be purchased from any home brewing supplier

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Another method to sterilize jars and lids for preserves

To prevent contamination and lengthen the shelf life of homemade jams, preserves and sauces, it's important to sterilise storage jars or bottles.

Step 1:

Preheat oven to 110°C. Wash jars and lids in hot, soapy water. Rinse well. Place jars and lids in a deep saucepan. Cover with cold water.

Step 2:

Bring water to the boil over high heat. Cover pan. Reduce heat to medium and boil gently for 10 minutes. Line a baking tray with a clean tea towel.

Step 3:

Using metal tongs, remove jars and lids from boiling water and place upside down on tray. Place in oven and heat for 15 minutes. Bottle hot chutneys or jams in hot jars and cooled chutneys or jams in cold jars.