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.
Swap scrolling for a day packed with cooking and creativity this October half-term with The School of Artisan Food and the Harley Foundation.
From the nutty, caramel aromas found in both aged cheese and stouts to the relationship between rich barley and our favourite blues, you’ll discover a variety of mouth-watering combinations during this afternoon tasting session.
Fermentation and pickling can transform fresh, seasonal produce into delicious and nutritious staples that you can enjoy all year round.
