2 Hour Pickles - MKR

2 Hour Pickles - MKR

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 

Made with these products:


  • 10 Lebanese cucumbers 
  • 5 cloves garlic 
  • 2 cups white wine vinegar 
  • 2 tablespoons salt 
  • 4 sprigs fresh dill 
  • 1 teaspoon celery seeds 
  • 1 teaspoon coriander seeds 
  • 1 teaspoon pink mustard seeds 
  • 1 teaspoon black pepper corns 
  • Sterilised pickling jars

  1.  Insert the decorative slicing blade into your Kenwood Food Processor. 
  2. Process cucumbers. Set aside. 
  3. Bring 4 cups of water to the boil. Add garlic and cook for 5 minutes. 
  4. Add vinegar and salt bring back to the boil and stir until salt has dissolved. 
  5. Evenly divide cucumbers, dill, celery seeds, coriander seeds, pink mustard seeds and black pepper corns. The jars should be tightly packed.
  6. Bring the brine pack to the boil and pour over the vegetables. Let cool, cover and refrigerate. 
  7. You can eat these pickles in two hours, but better after a few days. They will keep for up to 3 months.

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