DropWorks Distillery
Two medium, or one large cucumber
Half a green chilli (optional but recommended)
One teaspoon salt
One teaspoon sugar
250ml white wine vinegar
250ml water
One large sprig of dill
Place the water, vinegar, sugar and salt in a pan and bring to a boil. Once boiling, remove from the heat and allow to cool.
Cut the cucumber in half lengthways, remove the seeds, then cut into half-centimetre pieces.
Place the cucumber, dill, and half chilli in a jar and fully cover with your cooled vinegar solution.
Secure the lid on the jar fully and refrigerate for 24 hours, at which point the cucumbers will be ready to eat.
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