1. Buttermilk swap

    A tablespoon in a cup of milk, left five minutes.

  2. Carolina barbecue

    The tangy base of the sauce for pulled pork.

  3. Fluffier baking

    A splash with baking soda gives cakes extra lift.

Quick dill pickles

Recipe · Made with apple cider vinegar

Quick dill pickles

Makes 1 quart jar15 minutes, plus chillingEasy

Method

  1. 1Pack the cucumbers, garlic and dill into a clean 1-quart jar.
  2. 2Heat the vinegar, water, sugar and salt in a small pan, stirring until dissolved. Stir in the mustard seeds and peppercorns.
  3. 3Pour the hot brine over the cucumbers so they are covered.
  4. 4Leave to cool, put the lid on and chill for at least an hour, ideally overnight. Keep them in the fridge and eat within 2 weeks.

  • "With the mother"

    The cloudy strands are the yeast and bacteria that made the vinegar. Unfiltered, raw vinegar keeps them.

  • 5% acidity

    Most bottles are around 5% acidity, which is the standard for safe pickling.

  • Just apples

    The ingredients should be apple cider vinegar, maybe water. Nothing else needed.