Roasted Red Pepper & Sun-dried Tomato Pesto (Vegan)

Roasted Red Pepper & Sun-dried Tomato Pesto (Vegan)

Roasted Red & Sun-Dried Tomato Pesto

I love pesto. The combination of creamy cashews, sharp parmesan and fragrant basil is just dreamy.

Unfortunately since going dairy free and now plant based, I haven’t been able to enjoy it so I kind of forgot about it.

That is until recently when a new range of plant based pesto’s appeared in our local food store. These new pesto’s were made with good quality extra virgin olive oil (as opposed to canola which is so often the case which store bought dips) and they tasted so authentic I was inspired to try and create my own.

I discovered the way to recreate the cheesy parmesan flavour in a vegan/plant based pesto is to use nutritional yeast (also called savoury yeast flakes), a good squeeze of fresh lemon juice and a little salt.

 

Roasted Red & Sun-Dried Tomato Pesto

 

One of the first pesto recipes I created was a classic green pesto made with basil and spinach. It was so good I ate it with literally everything!

I’ve posted that recipe here Basil Pesto Zoodles with Roasted Tomatoes where I’ve tossed with zucchini and black bean noodles, but it’s equally good served straight as a dip on a sharing platter.

My next pesto recipe creation was this Roasted Red Pepper & Sun-Dried Tomato Pesto. While it might sound complicated, it’s actually very simple. Once you’ve roasted and peeled the red peppers, simply throw all the ingredients into a food processor.

If you don’t have a good food processor you might be tempted to use a blender, but don’t. Pesto should be a chunky dip and a blender is way too powerful and will turn your pesto into a sauce in two seconds.

Like the basil pesto, this roasted red pepper & sun-dried tomato pesto is delicious on it’s own, spread on crackers or toast, tossed with your favourite noodles or pasta or dolloped on top of a nourish bowl.

Roasted Red & Sun-Dried Tomato Pesto

 

When you make this Roasted Red Pepper & Sun-Dried Tomato Pesto, let me know!

Leave a comment below, and be sure to tag your pictures #swoonfood on Instagram or Facebook. Enjoy!

Roasted Red Pepper & Sun-dried Tomato Pesto

Makes: 1 jar
Prep time: 30 minutes  Cook time: 20 minutes

2 red capsicum
1/3 cup sun-dried tomatoes
1/2 cup cashews
1 clove garlic
1/2 tsp pink Himalayan salt
1 Tbsp tomato paste
1/4 cup extra virgin olive oil
1 Tbsp nutritional yeast (savoury yeast flakes)
1 tsp apple cider vinegar
1/2 tsp turmeric

To roast the red peppers:
Preheat the oven to 180ºC, wash the 2 capsicums and place in the centre of a lined baking tray to roast for approximately 20 minutes.

The peppers are done when the skins start to blister and turn black. Remove from the oven and place in a sealed, heat proof container. This causes the peppers to steam and makes removing the skins much easier.

When the peppers are cool enough to handle, peel off their skins and discard along with their cores and seeds.

To make the pesto:
Place the roasted red peppers in a food processor with the sun-dried tomatoes, cashews, garlic and salt. Pulse/blend until they resemble coarse crumbs.

Add the remaining ingredients and pulse to combine but be careful not to over blend. You ‘re aiming for a pesto which should be chunky, rather than a smooth sauce.

Store the pesto in a jar in the fridge for up to 5 days (can also be frozen for up to 3 months).

Serving suggestions:
Add your pesto to entertaining platters with your favourite crackers and crudités. Toss your pesto with your favourite noodles or zoodles. Add to sandwiches, salads or nourish bowls. Spread on toast with slice avocado.

 

Roasted Red & Sun-Dried Tomato Pesto

 

Hemp Seed & Kale Green Smoothie with a dash of Coconut Yoghurt

Hemp Seed & Kale Green Smoothie with a dash of Coconut Yoghurt

 

Spring is finally here and as if by magic, the change of season has also reignited my desire for green smoothies!

Something happens during the winter months that makes green smoothies become less and less appealing. I’m not sure if it’s because they’re cold and my body is craving something warm, or whether it’s because their ingredients are raw and my body wants something cooked – perhaps it’s both.

Either way, I tried to keep up my routine for a little while, but after pouring one unfinished green smoothie after another down the sink, I finally listened to my body and gave them a rest for the remainder of the winter months.

But now that the weather has started to warm and the days are getting brighter, I’ve jumped back on the green smoothie train and have created some inspired new recipes I think you’re going to love!

 

 

I’ve written quite a few posts about why these green drinks are so good for you, and this most recent post sums it up nicely.

If you’re like me and green smoothies have taken a back seat lately, here’s a quick reminder of why they’re so amazing:

 

Green smoothies are a simple way to give your diet and health a boost!

They’re an amazing way to get a lot of nutrients into your body in one go and are a really simple and inexpensive way to boost your diet naturally.

Green smoothies get your digestion flowing!

Just about everybody who does my 5 Day Green Smoothie Challenge reports back they’ve never been so regular, thanks to all that amazing fibre and hydration.

Green smoothies leave your skin glowing!

Good digestion is one of the keys to having glowing skin, the other is hydration which green smoothies provide in volumes. They also contain an abundance of antioxidants which protect your cells from free radical damage and ultimately the ageing process.

Green smoothies can boost detoxification and healing!

Because the ingredients are already partially broken down by the blender, your digestion doesn’t have to work quite as hard, so your body can put more time and energy into detoxification and healing. Also because the ingredients in green smoothies are plant based and raw, the nutrients and enzymes in those ingredients remain intact and unaffected by heat. As a result your body is better able to digest and absorb them, which can help boost the body’s natural detoxification and cell renewal pathways.

Green smoothies can help keep you healthy!

These fabulous green drinks contain an abundance of phytonutrients, which are the chemical compounds unique to plants that give them their vibrant colours, tastes and smells. In humans phytonutrients have the ability to promote healthy cell function and have some very unique roles in preventing disease.

 

 

 

So now that you’re completely sold on all the reasons why green smoothies are amazing for you, lets talk about this hemp seed & kale green smoothie recipe I know you’re going to love!

It’s completely raw, plant based, dairy, gluten and sugar free. This green smoothie doesn’t contain any fruit except for lemon, and just happens to be one of the delicious recipes from my 10 Day Sugar Cleanse program. Despite the lack of fruit, it’s surprisingly sweet thanks to the lemon and coconut water. Of course if you disagree, feel free to add some green apple, kiwifruit or mango.

What this green smoothie does contain is hemp seeds which are one of my favourite ingredients. They have a unique, beneficial fatty acid ratio and are a great source of dietary fibre and plant based protein. In fact, hemp is one of the few complete plant based protein sources which means it contains the 9 essential amino acids that your body can’t make.

Hemp is also a fantastic source of vitamin E, phytosterols, carotenes, lecithin and chlorophyll – and you can read a whole article about hemp here.

If you make this Hemp Seed & Kale Green Smoothie with a dash of coconut yoghurt – let me know!

Leave me a comment below and be sure to tag your creations with #swoonfood @swoon.food.

 

HEMP SEED & KALE GREEN SMOOTHIE

Makes: 1 large or 2 small smoothies
Prep time: 10 minutes

3 to 4 kale leaves
1 handful fresh parsley
1/4 cucumber (peeled if not organic)
1 lemon (peeled if not organic)
4 slices fresh ginger
2 Tbsp hemp seeds
pinch cinnamon
250ml unsweetened coconut water

To serve (optional):
2 Tbsp unsweetened coconut yoghurt

 

Wash the kale leaves and parsley well, then leave to drain while preparing the rest of the ingredients.

Peel the cucumber and lemon if not organic, and place in your blender jug along with the remaining ingredients.

Blend on high until smooth.

If you’re using the coconut yoghurt, dollop two spoonfuls into the bottom of your serving glass and pour the green smoothie on top.

Enjoy immediately or if saving for later, store in a sealed jar or bottle in the fridge for up to 3 days.

 

Hemp Heart, Nut & Seed Clusters

Hemp Heart, Nut & Seed Clusters

Hemp Heart, Nut & Seed Clusters

 

I created these savoury Hemp Heart, Nut & Seed Clusters for Chantal Organics using their new Organic Hemp Hearts.

You may have noticed a sudden influx of hemp food products and recipes lately, the main reason for this in New Zealand is because of new legislation passed last year.

 

It’s Now Legal To Sell Hemp As Food

In New Zealand new legislation was passed last year which makes it legal to sell hemp seed products as food for humans.

This is a great win as it opens up a lot of new business opportunities, hemp farming has a very positive impact on the environment and consuming hemp food products carries many health benefits.

 

Hemp Hearts Are Not Psychoactive

Hemp hearts are the raw shelled seeds of the hemp plant and are very safe to eat.

Despite being a close relative to the marijuana plant, hemp hearts (and all hemp food products for that matter) have no psychoactive effects. 

 

Hemp Seeds Have A Uniquely Beneficial Fatty Acid Composition

In fact, hemp seeds are considered extremely nutritious largely due to their fatty acid composition. Hemp has a unique 3:1 ratio of omega-6 to omega-3, which means you can consume it without needing to balance it out with another fat rich food.

By comparison, most western diets have a whopping 10:1 omega ratio which is hugely alarming given that high dietary omega-6s relative to omega-3s are associated with numerous health issues such as inflammatory and autoimmune diseases, cardiovascular disease and cancer.

One particularly significant omega-6 fatty acid found in hemp is GLA or gamma kinolenic acid. It’s an extremely potent anti-inflammatory which makes it very effective at reducing chronic inflammation and it’s associated diseases.

What Else Is In Hemp

As well as fatty acids, hemp is a great source of dietary fibre and plant based protein. In fact it’s one of the few complete plant based protein sources which means it contains the 9 essential amino acids that your body can’t make.

Hemp is also a fantastic source of vitamin E, phytosterols, carotenes, lecithin and cholorphyll.

You may notice your hemp products have a slight green tint to them and this is a good thing as it’s due to the high chlorophyll content.

 

 

Hemp Heart, Nut & Seed Clusters

 

Hemp Plants Benefit The Environment

Hemp crops are easy to grow and very eco-friendly. They only need moderate amounts of water and rarely require herbicides or pesticides, so you can rest easy that your hemp foods will be low in chemical residues.

On average hemp plants pull around 20 tonnes of carbon from the atmosphere per hectare, as well as promote soil remediation, absorb toxins and help to replenish the earth.

Is there anything this super plant can’t do?!

They’re also extremely versatile, with nothing going to waste. Their fibres, core, seeds and flowers can be used as raw materials to form a wide variety of products such as: food, clothing, paper, carpeting, livestock feed and bedding, moulded plastics, construction, medicines, supplements, and body care products. 

 

Hemp Heart, Nut & Seed Clusters

 

Hemp Hearts Have A Very Mild Flavour

Surprisingly, hemp hearts have a very light, nutty flavour (unlike their protein powder counterpart) which makes them very versatile to use. They go beautifully in both sweet and savoury recipes, which brings me to these savoury hemp clusters.

Made with pumpkin and sunflower seeds, almonds, cashews, a dash of savoury yeast and tamari for flavour, these clusters are bound together by the powers of psyllium. As such, they’re completely plant based/vegan, gluten/grain and sugar free.

I must warn you though, they’re unbelievably moreish so don’t be tempted to only make half a batch!

You’ll regret it, trust me.

If you can avoid eating them all straight from the oven tray, these clusters make a very nutritious mid morning or afternoon snack. They’re perfect for post workout given their high protein content, fantastic as salad or soup toppers, and make a great addition to cheese boards or mezze platters.

When you make these Hemp Heart, Nut & Seed Clusters, let me know!

Leave a comment below, and be sure to tag your pictures #swoonfood on Instagram or facebook. Enjoy!

Hemp Heart, Nut & Seed Clusters

Hemp Heart, Nut & Seed Clusters

Makes: 2 trays
Prep time: 10 minutes  Cook time: 1 hour

Dry Ingredients
1/2 cup hemp hearts
1/2 cup almonds
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1/2 cup cashew nuts
2 tsp psyllium powder
2 tsp savoury yeast flakes
1 tsp pink Himalayan salt

Wet Ingredients
2 tsp tamari sauce (optional)
1/2 cup water

Preheat the oven to 120ºC fan bake and line 2 baking trays.

Combine all the dry ingredients in a mixing bowl and stir well to combine.

Combine the wet ingredients, then add to the dry and stir well to combine. The mixture should come together as the psyllium absorbs the water.

Divide the mix between the two prepared trays and roughly spread over each tray to form clusters.

Place the trays into the oven and bake for up to 1 hour.

The clusters are ready when they come off the tray easily and hold together. They may be a little soft when they first come out but should harden up as they cool. If not, return to the oven for another 10 minutes.

Allow the clusters to cool completely before transferring to a tightly sealed container to store at room temperature.

Clusters should keep well for a couple of weeks if they’ve been properly baked and all the moisture evaporated.

 

 

Hemp Heart, Nut & Seed Clusters

Lentil & Herb Christmas Stuffing Balls

Lentil & Herb Christmas Stuffing Balls

Lentil & herb Christmas Stuffing Balls

 

When Chantal Organics asked me to create a Christmas recipe using their lentils I jumped at the chance! I wanted to create a recipe with all the traditional flavours of Christmas that everyone could enjoy, including anyone eating a vegetarian or vegan diet.

We have a lot of different tastes and food preferences in our family and mum tries to cater to them all. This often means she spends the day slaving over a hot oven when she’d much rather be playing with the grandkids.

In past years we’ve had so many different things on the table it’s just crazy. We always have the traditional roast turkey and vegetables, then there’s often a chicken as well (my brother doesn’t like turkey), a side of salmon (for the non turkey eaters), a side of beef (‘cos your father likes it) and some kind of vegetarian patty (or three!). We only have one vegetarian in our family but we all love our vegetables and want to eat the vegetarian dish too!

 

Lentil & Herb Christmas Stuffing Balls

 

So I created these lentil and herb Christmas stuffing balls which have all the nostalgic flavours of traditional stuffing but without any gluten or dairy. They go beautifully with roast turkey and vegetables, or can be served a main themselves.

To the lentil base I added toasted pine nuts and sunflower seeds to create a complete protein profile and enhance the delicious nutty flavour. Tamari sauce and mushrooms add a savoury unami element and a generous amount of fresh herbs such as rosemary, thyme, parsley and sage, complete the traditional stuffing flavour.

Of course, it wouldn’t be a true Swoon Food recipe if it didn’t contain a healthy serving of greens, so I’ve also thrown in a generous handful of spinach.

The recipe below uses egg to bind everything together, but if you need them to be fully vegan I’ve also given the option to use a flax egg instead.

And if you’re still reading this post and it’s not Christmas, by all means don’t let that stop you! These lentil balls make a delicious week night meal served with a side salad or roast vegetables, and an even better leftover lunch the next day.

 

Lentil & Herb Christmas Stuffing Balls 

If you make these lentil stuffing balls, I’d love to hear from you!

Leave a comment below and tell me what you think, and be sure to tag your pictures #swoonfood on Instagram or facebook. Enjoy.

 

Lentil & Herb Christmas Stuffing Balls

Makes: 20 to 22 balls
Prep time: 30 minutes Cook time: 20-25 minutes

70g pinenuts
1/2 brown onion
1 cup mushrooms
2 Tbsp coconut oil
2 Tbsp tamari sauce
1 cup baby spinach leaves
2 Tbsp fresh parsley (or 1 Tbsp dried)
2 Tbsp fresh thyme (or 1 Tbsp dried)
2 Tbsp fresh rosemary (or 1 Tbsp dried)
2 Tbsp fresh sage (or 1 Tbsp dried)
1 can lentils
1/2 cup sunflower seeds
1 Tbsp flaxseed (linseed)
2 cloves fresh garlic or 1 tsp garlic granules
1/2 cup rice flour
1 egg (or flax egg for vegan: 1 Tbsp ground flaxseed + 3 Tbsp water)
salt & pepper to season

Preheat your oven to 160ºC fan bake.
Place the pine nuts on a lined baking tray and toast for 5 to 10 minutes, or until just golden. Remove from oven and allow to cool.
Turn the oven up to 180ºC fan bake.

Finely chop the onion, and wash and chop the mushrooms into small pieces.
Heat the coconut oil in a heavy based pan, add the onion and cook a few minutes until it starts to soften.
Add the mushrooms and continue to cook until softened.
Add the tamari sauce and cook a further minute until half the liquid is evaporated, then turn off the heat and allow the mix to cool.

Wash the fresh herbs and spinach and roughly chop (you can also do this in a food processor).
Drain the lentils and add to food processor along with the spinach and herbs, mushroom mixture, sunflower seeds, flaxseed, garlic granules, rice flour, egg, salt and pepper. Pulse to combine, scraping down the side as needed.

Roll the mixture into bite sized balls and place on a lined oven tray. At this point you can refrigerate overnight and bake the next day if desired.

To bake the balls place them in the centre of your preheated oven for 20 to 25 minutes, or until they’re cooked through. Note, their centre’s should remain slightly moist. Serve as a side at Christmas lunch or dinner, or for a plant based weeknight meal serve with a fresh side salad.

 

Lentil & Herb Christmas Stuffing Balls

5 Reasons Why You Need Green Smoothies In Your Life!

5 Reasons Why You Need Green Smoothies In Your Life!

5 Reasons Why You Need Green Smoothies In Your Life + Fennel & Cardamom Green Smoothie Recipe

 

Before I talk about this fennel & cardamom green smoothie recipe, I want to share 5 reasons why you need green smoothies in your life!

If you already drink green smoothies on the regular that’s fabulous! You may want to skip down to the recipe, or read on to reaffirm why you do it.

If green smoothies are an occasional or even non existent thing for you, the following 5 reasons may just persuade you otherwise.

Here are my top 5 reasons why you need green smoothies in your life:

 

1. Green smoothies are a simple way to give your diet and health a boost. 

Green smoothies are an amazing way to get a lot of nutrients into your body in one go and are a really simple and inexpensive way to boost your diet naturally.

Think of how many greens go into a green smoothie compared to piling that same amount on a plate. It’s a lot easier to drink a green smoothie than it is to eat a huge plate of raw vegetables…wouldn’t you agree?

 

2. Green smoothies get your digestion flowing.

Green smoothies are packed with fibre and hydration which are essential for good digestion. Just about everybody who does my 5 Day Green Smoothie Challenge or the 10 Day Sugar Cleanse reports back that they’ve never been so regular!

And let’s face it, no one wants stagnant food hanging around in their gut. It slows the metabolism and can cause unpleasant gas.

A healthy digestive system means a healthy body that’s less prone to illness.

 

3. Green smoothies leave your skin glowing.

As I discussed in the previous point, green smoothies get your digestion flowing and this is also one of the keys to having glowing skin. Green smoothies are also very hydrating and as any good beauty therapist will tell you, adequate hydration is the first step towards reducing those fine lines.

Green smoothies contain an abundance of antioxidants which protect your cells from free radical damage and ultimately, the ageing process. Antioxidants are found in all fruits and vegetables, but are particularly abundant in the green variety.

 

4. Green smoothies can boost detoxification and healing.

This happens in two interlinked ways. Firstly, because the ingredients are already partially broken down by the blender blades it means less work for your digestive system which means your body can put more time and energy into other important processes such as detoxification and healing.

Secondly, because green smoothies are predominantly plant based and raw, the inherent nutrients and enzymes in those plants remain intact and unaffected by heat. This means your body is better able to digest and absorb these nutrients because often the plants enzymes aid in this process. Also, these intact nutrients can help boost the body’s natural detoxification and cell renewal pathways.

 

5. Green smoothies can help keep you healthy!

Green smoothies naturally contain an abundance of phytonutrients, which are ‘magical’ chemical compounds unique to certain plants. Phytonutrients give these plants their vibrant colours, tastes and smells, and their role is to help the plant thrive or fight off competitors, predators or pathogens.

In humans, phytonutrients have the ability to promote healthy cell function and have some very unique roles in preventing disease. Some examples of phytonutrients you might be familiar with are carotenoids (e.g. betacarotene which makes carrots orange), flavanoids (e.g. anthocyanin which gives blueberries their blue colour), resveratrol (found in red grapes, aka red wine!) and glucosinolates (e.g. sulforaphane, found in cruciferous vegetables like broccoli and cauliflower).

These compounds have been shown to collectively support cardiovascular and cognitive health, regulate inflammation, support the immune system and help prevent and fight cancer. However, the research is only in it’s infancy and I’m sure a lot more will be discovered about these compounds in the years to come.

But all the more reason to ensure you eat a wide variety of plants in abundance today!

 

FENNEL & CARDAMOM GREEN SMOOTHIE

 

That sums up my top 5 reasons why you should include green smoothies in your diet, and if you get the recipe right, they taste pretty damn amazing too!

So without further ado, here’s one of my favourite green smoothie recipes, Fennel & Cardamom Green Smoothie. Fennel has a beautiful mild anise flavour which combines beautifully with fragrant cardamom. If you’re not a big cardamom fan go easy at first and slowly increase the amount to your taste.

If you try this green smoothie recipe, let me know!

Leave a comment below and tell me what you think, and be sure to tag a picture #swoonfood on Instagram. Enjoy!

 

FENNEL & CARDAMOM GREEN SMOOTHIE

 

FENNEL & CARDAMOM GREEN SMOOTHIE

Makes: 1 extra large or 2 small smoothies
Prep time: 10 minutes

1 large handful of spinach leaves
1/4 -1/2 bulb of fennel (depending on how large your fennel is)
1/2 green apple
1/2 lemon
2 Tbsp coconut yoghurt
1/4 tsp ground cardamom
1/2 cup filtered water

Wash the spinach leaves well, and leave to drain in a sieve.
Wash the fennel well and chop in half.
Peel the lemon and apple (if not organic) and place in the blender jug along with the spinach and fennel.
Add the coconut yoghurt, cardamom and water and blend on high until all the ingredients are well blended and smooth.
Pour the smoothie into a glass and enjoy.
This smoothie will keep in a sealed jar or bottle in the fridge for up to 3 days.

 

FENNEL & CARDAMOM GREEN SMOOTHIE

Quick Dill Pickled Cucumbers

Quick Dill Pickled Cucumbers

Quick Dill Pickled Cucumbers

 

What do you do when you have a cucumber plant that continues to pump out copious amounts of cucumbers all summer long? You make quick dill pickled cucumbers!

I made my first batch in January and have just put a second batch into the fridge to pickle this week. Being March now it’s technically the start of Autumn, but the weather is still more like late summer. Warm and humid. And I’m not complaining! My birthday is in March and I’ve always (hopefully) thought of it as still being late summer.

Either way, it seems our cucumber plant has done it’s dash for the season so I picked the last few cucumbers off this week and what better timing to make a fresh batch given we are almost through our last jar from the original batch.

Quick pickled cucumbers are one of those surprisingly easy things to make that continue to bring pleasure for weeks afterwards. They’re very quick to assemble, just a bit of mixing and slicing required, and their versatility is only limited by your imagination. They’re delicious straight from the jar, dipped in hummus, on top of crackers, in salads and sandwiches, or loaded up with smoky peanut butter, sauerkraut and dukkah on toast! (See my Instagram for that amazing combo).

In the method below I’ve given the option to sterilise the jars, but strictly speaking it’s not necessary for this type of pickle because they’re stored in the fridge and are expected to be eaten within a month or two. I’ve also given two options for the pickling liquid, heated and not. Because I used raw apple cider vinegar I didn’t want to heat it and destroy all it’s raw goodness, but equally if you’re concerned or have gone to the effort of sterilising your jars, then by all means bring the liquid to a boil and chill again before using.

I hope you enjoy this quick little pickle recipe and if you make it, be sure to come back and leave me a comment to tell me what you think! Enjoy.

 

 

 

Quick Dill Pickled Cucumbers

 

Quick Dill Pickled Refrigerator Cucumbers

Makes: 2 to 3 jars
Prep time: 30 minutes

4 medium cucumbers
Handful of fresh dill or 2 tsp dried dill
1 cup raw apple cider vinegar
1 cup boiled water, chilled
2 Tbsp pure maple syrup
2 Tbsp pink Himalayan salt
1 Tbsp mustard seeds

Strictly speaking you don’t have to use sterilised jars for quick refrigerator pickles because they’re stored in the fridge and are intended to be eaten sooner rather than later. That said, if you want to be on the super safe side you can sterilise your jars by either placing the clean dry jars into a 130ºC oven for at least 20 minutes then allow to cool on wire racks. Alternatively place them in the microwave with a very small amount of water inside e.g. 1/2 tsp, for 45 seconds. Again allow to cool before filling to avoid cracking the jars from too rapid cooling.

Boil your water and allow it to cool. Slice up the cucumbers and place in the jars along with the dill.

Combine the remaining ingredients together and stir until everything is dissolved. Pour the liquid over the cucumbers in the jars and then seal the lids tightly. Note: if you’ve taken the time to sterilise your jars you may wish to bring the pickling liquid to the boil too, in which case no need to used pre-boiled water. Just be sure to let it cool fully before pouring over the cucumbers to avoid having soft pickles.

Store the jars in the fridge and allow the cucumbers to pickle for at least a couple of days before breaking into them. The longer they’re left, the stronger the flavour. These refrigerator dill pickles will keep for at least 8 weeks.

 

Quick Dill Pickled Cucumbers