Sour Dill Pickles
Supermarket dill-pickled cucumbers are always a bit on the sweet side for me, so this is my attempt at capturing that lovely sour New York deli-type pickle.
Makes two 17½ fl oz (500 ml) preserving jars.
|Need help with conversions?|
|You will also need two 17½ fl oz (500 ml) preserving jars, sterilised.|
This recipe is taken from How to Cook Book Three.
You need to begin this the night before. First of all, cut the cucumbers in half lengthways and then in quarters lengthways, then cut them on the diagonal into 1 inch (2.5 cm) chunks.
After that, peel and slice the shallots in half through the root, then into three. Next, you need to place the cucumbers and shallots in layers in a non-metallic colander and sprinkle with the salt between each layer, making sure they are fairly evenly coated. Then place a plate over them, press it down with a scale weight, or something equally heavy, and leave them overnight so the salt can draw out the excess moisture.
Put a dish underneath the colander to catch the drips.
Next day, rinse the vegetables under cold, running water and dry them in a clean tea cloth, then spread them out on the cloth for about an hour to thoroughly dry off. After that, pack them into the hot, sterilised jars, which have been washed thoroughly in warm soapy water, rinsed, dried, then placed in a moderate oven for five minutes to sterilise.
Now place the vinegar and spices in a saucepan, along with the dill, bring it up to the boil and simmer for about 30 seconds, then pour the whole lot over the vegetables, covering them completely. Swivel the jars to make sure the air is expelled and really press the vegetables down under the liquid before you place waxed discs on top. Then seal tightly with vinegar-proof lids, label when cold and store the pickles in a cool, dry, dark place to mellow for 3 months before eating.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
Making pickles is always satisfying as they are usually far better than anything you can buy, and their jewel colours cheer up the darker days of autumn. This is one of the best...
One Christmas tradition in our family is returning from midnight Mass to freshly baked, crisp sausage rolls and equally crisp pickled onions. I have now discovered that shallots with a little sherry vinegar make a different, rather special version.
If you have some Thai Red Curry Paste to hand, these little fish cakes make a wonderfully different first course, especially if the rest of the meal has a spicy theme.
Most Popular recipes
Barbecue recipes: burgers, kebabs and the rest
Win an Induction Hob from Argos
27 Jul 2014 18:14
10 cloves of garlic
28 Jul 2014 18:30
|Food and travel||
Short break ideas
13 Jul 2014 08:31
27 Jul 2014 20:01
|Can Anyone Help?||
28 Jul 2014 12:07
17 Jul 2014 16:38
23 Jul 2014 10:44
03 Jul 2014 09:37