These go great on sliders or burgers and they take less than half an hour to make, though the cucumbers are sliced and salted the night before. Its an easy recipe made with our freshly farm grown Sky View Pastoral Dill that is a good way to use up cucumbers when they are cheap or when there’s a glut of them in the vegie garden.
This recipe will make about 1kg of pickles so there will be plenty to give away.
Sterilise your jars shortly before you pack them. 4 -5 250ml jars work well

Ingredients
• 1kg small cucumbers  (Lebanese ones are good) 
• 50g cooking salt
• 2 tbspns dried dill or dill seeds
• 2 tsp mustard seeds
• 600ml cider vinegar ( use cider vinegar rather than white vinegar for a softer flavour)
• 1 cup water
• 100g raw or white sugar
• Bay leaves and thinly sliced slithers of garlic cloves for decoration
Method
The night before – 10 minutes
1. Wash the cucumbers. You have a couple of options when slicing them. Cut them in half lengthways and de-seed them and then chop them into jar sized lengths, or slice them into about 5mm slices leaving the seeds in.
2. Put your sliced cucumber into a shallow bowl. Sprinkle them with salt and toss them about in the bowl to distribute the salt through. Cover the bowl with a tea towel. Leave them in a cool place overnight (12 hours) The salt draws out the excess moisture from the cucumbers which will help keep them crisp, intensify their flavour and improve their preservation.
Pickle making day -30 minutes
3. Pop your jars and lids onto an oven tray and heat them in a preheated oven for 15 minutes at 140C to sterilise them.
4. While the jars are in the oven, rinse the cucumbers really well in a colander with cold water to remove excess salt , toss them about to get rid of excess moisture and leave them to drain for about 10 minutes.
5. Take the jars out of the oven and let them cool while you prepare the pickles. In a saucepan, heat the vinegar, a cup of water and sugar till the sugar has dissolved and add the other ingredients and cook for no more than 5 minutes (or your pickles will be mushy. You want them to be just translucent)
6. Pack the cucumbers snugly into the sterilized jars.
7. Get decorative – Slide a few bay leaves down the side of each jar along with the garlic slices using a knife to help you, Bring the vinegar and herb mix back to the boil Top up each jar with the hot vinegar mixture so the contents of the jar are covered.
8. Screw the lid on tightly and turn the jar upside down for a minute or so, to ensure the lids are sterilised, then turn the right way up and leave to cool. They keep for ages, but I do put them in the fridge once I open them. They get better with age too as their flavour matures.