It never fails. Add garlic, dill seeds, dill, hot pepper, mustard seed, and alum. Don’t skimp on the alum ~ it’s one secret of crispy pickles. Add more peppers to this dill pickle recipe if ...

Place a dill head (or fronds) into each sterilised jar. Add a teaspoon of dill and mustard seeds and a garlic clove to each jar. Put the vinegar, 200ml/7fl oz water and the sugar in a large saucepan.

No longer just the classic dill or the sweet bread-and-butter variety, pickles have become a cultural phenomenon ... 2030 B.C ...

Quick pickles (or fridge pickles ... 1 tsp each of coriander and dill seeds and 1 tsp peppercorns, until boiling. Fill jars, seal with lids, cool and refrigerate. Eat after 2-3 days.