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The Pickle Trio: Dill Pickles, Spiced Onions & Sicilian-Style Olives

The Pickle Trio: Dill Pickles, Spiced Onions & Sicilian-Style Olives

Makes 3 x Consol Glass Sheer Jars 375ml with Gold Lids

Celebrating National Pickle Day?

This trio covers every craving - crisp dill pickles, classic pickled onions and Sicilian-style olives. Each one fills a single Consol Glass Sheer Jar 375ml with Gold Lid, the perfect size for small-batch pickling. Line them up in the fridge, ready for sandwiches, cheeseboards and everything in between.

Before you start - prepare your jars:

  • Wash 3 Consol Glass Sheer Jars 375ml with Gold Lids in hot soapy water, rinse well and dry thoroughly, or run them through a hot dishwasher cycle.

  • Keep the jars warm until you fill them, especially for the dill pickles - warm glass handles warm brine best.

NOTE:

Unlike store-bought pickles, these aren’t vacuum-sealed for long-term storage. Keep them in the fridge and enjoy within 2 weeks of making them.


1. CLASSIC DILL PICKLES

Ingredients:

  • 3-4 Mini cucumbers (about 250g), cut into spears

  • 125ml White vinegar

  • 125ml Water

  • 1¼ tsp Fine salt

  • ½ tsp Sugar

  • 1 Clove of garlic, lightly crushed

  • 4 Sprigs fresh dill

  • ½ tsp Mustard seeds

  • ¼ tsp Black peppercorns

  • Pinch of chilli flakes (optional)

Method:

  1. Wash the cucumbers well and trim a thin slice off each end. Cut them lengthways into spears that stand upright in your jar with about 2cm to spare below the rim.

  2. Place the garlic, dill, mustard seeds, peppercorns and chilli flakes in the base of the jar, then pack the spears in tightly, standing upright.

  3. In a small saucepan, heat the vinegar, water, salt and sugar, stirring until dissolved. Remove from the heat and allow to cool for 5 minutes. Warm brine, rather than boiling brine, keeps the cucumbers crunchy.

  4. Pour the brine over the spears until they’re fully covered, leaving about 1cm of space at the top. Tap the jar gently to release any air bubbles.

  5. Wipe the rim clean, screw the lid on tightly and allow to cool completely.

  6. Refrigerate for at least 48 hours before eating. Enjoy!

2. SPICED PICKLED ONIONS

Ingredients:

  • 250g Pickling onions (12-15 small onions)

  • 2 TBSP Salt, for soaking

  • 300ml Water, for soaking

  • 200ml Malt vinegar

  • 2 TBSP Brown sugar

  • ½ tsp Coriander seeds

  • ½ tsp Mustard seeds

  • 4 Black peppercorns

  • 1 Bay leaf

  • 1 Small dried chilli

Method:

  1. Place the onions in a heatproof bowl, cover with boiling water and leave for 1 minute. Drain, then trim the root ends and slip off the skins.

  2. Dissolve the salt in the water, add the peeled onions and leave to soak overnight. This draws out moisture and keeps them crisp.

  3. The next day, gently heat the malt vinegar, brown sugar, coriander seeds, mustard seeds and peppercorns until the sugar dissolves. Remove from the heat and allow to cool completely.

  4. Drain and rinse the onions well, then pat dry. Pack them into the jar with the bay leaf and dried chilli.

  5. Pour the cooled spiced vinegar over the onions until fully covered, leaving about 1cm of space at the top.

  6. Wipe the rim clean, screw the lid on tightly and refrigerate.

  7. Leave for at least 1 week before eating. Enjoy!

3. SICILIAN-STYLE OLIVES

Ingredients:

  • 250g Green olives, drained (pitted or whole)

  • 180ml Water

  • 60ml White wine vinegar

  • 1¼ tsp Coarse salt

  • 1 Clove of garlic, thinly sliced

  • 1 Strip of lemon peel

  • ½ tsp Fennel seeds

  • 1 Sprig fresh oregano or thyme

  • Pinch of chilli flakes

  • 1 TBSP Olive oil

Method:

  1. Rinse the olives under cold water to remove their original brine and drain well. If they’re whole, press each one gently with the flat of a knife so the flavours can soak in.

  2. In a small saucepan, heat the water, vinegar and salt until the salt dissolves, then remove from the heat and set aside to cool completely.

  3. Layer the olives into the jar with the garlic, lemon peel, fennel seeds, herbs and chilli flakes.

  4. Pour the cooled brine over the olives until covered, leaving about 2cm of space at the top, then finish with the olive oil to cover the surface.

  5. Wipe the rim clean, screw the lid on tightly and refrigerate.

  6. Leave for 3 days before eating so the flavours can develop. Enjoy!

Tips:

  • Make the pickled onions first. They need an overnight soak and at least a week in the fridge, while the dill pickles and olives are ready within days.

  • Always keep your pickles fully submerged in brine. Anything above the liquid can spoil.

  • Use a clean, dry spoon or fork when serving to keep your pickles fresh for longer.


The Pickle Trio: Dill Pickles, Spiced Onions & Sicilian-Style Olives