A staple flavour addition to any summer BBQ, these home-made chilli pickles from our chefs will have you adding them to just about anything! Perfect for burgers or any cheese platter, we hope you enjoy creating these for yourself at home. For this cucumber pickle recipe we make the pickle liquid in advance and cool it before we pour it over the sliced vegetables.

Ingredients

500ml White Wine Vinegar

100ml water

3 cloves garlic, peeled and sliced in half lengthways

25g salt

30g sugar

2g chilli flakes (a good pinch)

10g whole black peppercorns

1 bunch dill

3 brown onions, thinly sliced

10 Lebanese cucumbers, sliced into approx 3mm rounds. We use a Japanese mandoline for this.

Method

Combine the vinegar, water, garlic, salt, chilli, pepper and sugar in a saucepan and bring to the boil.

Take off the heat and add the whole bunch of dill.

Allow to cool completely.

Combine the cucumber and the onion in a bowl and mix together. 

Put the cucumber, onion mixture into a couple of sterilized jars and pour over the pickling liquid. 

Place on a lid and refrigerate.

The pickle is ready to use immediately, though will improve over time! Maybe even make up a bunch and give them to friends as gifts - delicious!