Homemade bread and butter pickles

  • 5 pickling cucumbers (about 10cm long)
  • 4 slices fresh horseradish, peeled and cut into 10cm slices
  • 4 sprigs fresh dill weed
  • 250ml white vinegar
  • 180g sugar
  • 750ml water
  • 4 cloves garlic, peeled
  • 30g pickling spice
  • 2 tsp turmeric
  • Salt and freshly ground black pepper
  • Special equipment: 1 (1-litre) mason jar, sterilized by boiling in water
1) Wash cucumbers, slice into 0.5cm thick rounds, and place in a heated, sterilized mason, kilner or jar with horseradish and fresh dill weed.

2) Set a large pot over medium heat and add vinegar, sugar, water, garlic and pickling spices. Bring the brine to a boil then pour over cucumbers and horseradish in still-hot mason jar and seal lid.

3) Allow to cool to room temperature before refrigerating.

4) You can serve once chilled, but for best flavor serve after the pickles have been left overnight.

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