Delia Smith Pickled Cucumber Food

SOUR DILL PICKLES

Steps:

• 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.

AMAZING PICKLED CUCUMBERS

Steps:

• Mix ingredients in glass or plastic bowl. Refrigerate overnight.

PICKLED CUCUMBERS WITH DILL & SPICE

Steps:

• Wash the cucumbers, split along their length and scoop out the seeds. Cut each half into finger-length chunks, then cut into 5mm strips. Mix with the onion and salt in a large bowl, cover and leave to soak overnight.
• Next day, drain the juices, rinse the vegetables in cold water and drain well. Put the vinegar, sugar and spices into a very large saucepan and heat gently until the sugar has dissolved. Simmer for 5 mins to let the flavours infuse.
• Add the vegetables and bring the pan to a rolling boil over a high heat, stirring now and again. Boil for 1 min, then remove pan from the heat. Tear in the dill, then pack into sterilised jars (see above right), making sure that no air bubbles are trapped. Store in a cool, dark place until ready to use.

CUCUMBER PICKLE

Steps:

• Layer cucumber and onions in colander over a bowl, sprinkling with sea salt along the way. Weigh down with a plate and leave for a few hours
• Combine vinegar, sugar, seeds, cloves and turmeric into the pan. Bring slowly to the boil until the sugar dissloves
• Add well drained cucumber and onions, mix thoroughly and bring to boil for 1 minute. Using slotted spoon, put cucumber and onions into sterilised jars. Leave liquid in the pan, boil to reduce the liquid (15 mins or so), then pour over cucumber and onions in jars to the brim. Ready to eat in 4-6 months

DILL PICKLED CUCUMBERS

Steps:

• Cut the pickling or ridged cucumbers into sticks or slices. Layer with the coarse crystal sea salt in a large bowl, cover and leave overnight. Drain away the brine, then rinse.
• To make the pickling vinegar, put the whole spices in a medium saucepan. Toast over a low heat until they begin to smell aromatic. Add the dried chilli flakes last, as these can easily catch. Add the bay, pour in all of the vinegar and sugar, let it dissolve, and bring to a simmer. Add the dill sprigs.
• Pack the cucumber into jars, pour over the hot vinegar and seal. Ready to eat in 2 weeks, or longer, if you like.

OLD FASHIONED SWEET CUCUMBER PICKLE

Steps:

• Please note that I use whatever quantities of cucumbers I have on hand, adjusting the quantity of brines and syrup to cover the cucumbers generously. You will need more brine to cover the cukes initially than you will need syrup later as there is a lot of shrinkage. Therefore I don't guarantee the above quantities will all work out exactly but each solution is easy to adjust to what you need. Start with what you think will cover the cucumbers and just make a little more if you need it.
• The use of alum is no longer recommended in home canning - I have noticed that some of the big pickle companies still use it and so do I in these pickles. It makes them crisp. I have made them without and they were not nearly as good.
• Day# 1.
• Prepare the salt/water brine by heating together until salt dissolves. It will cool sufficiently while you prepare the cucumbers.
• Wash the cucumbers in cold water. If they are less than 1 1/2" inches in diameter slice them in 3/8" - 1/2" slices. Larger ones may be halved or quartered and the seeds scooped out then cut into pickle-sized chunks.
• Put the cucumbers in a container (a large crock is preferred but hard to come by anymore - a plastic pail works fine). Do not use metal.
• Pour the salt/water brine over the cucumbers to cover. Place a plate over the cucumbers to submerge them. Put a weight on it (plastic vinegar bottle perhaps?). Cover with a cloth. Let stand 7 days.
• Day#8.
• Your pickles might not look very nice after 7 days but they are okay. Drain the brine off (dump in a clean sink), rinse the pickles and pail, put cucumbers back in and cover with plain hot water. Let stand till next day, (day# 9) drain again, and cover with alum/water solution (again heated to dissolve alum). Let stand one day.
• Day# 10.
• Drain pickles and return to pail. Prepare syrup by combining sugar and vinegar in a large (not aluminum) pot. Tie the pickling spice in a piece of cheesecloth and put in pot. Add a couple of drops of green food coloring and several of yellow. Bring to boil, simmer 10 minutes. Pour over cucumbers, submerge the spice bag in the pail.
• Every day, for 3 days, (days 11-12-13) drain the syrup into a pot, reheat and pour back over the pickles. Each day check the color, correcting it with yellow food coloring - it rarely needs anymore green.
• On day #14 put the pickles in sterilized jars, adding a piece of cinnamon stick and a few whole cloves to each jar. Heat brine, (discard spice bag)and pour in jars to cover pickles, leaving a little head space. Seal with 2 piece lids.
• Modern canning instructions would now call for these to be processed in a water bath for 10 minutes. I do not. If the odd jar doesn't seal I refrigerate it and use it first. In a cool dark place these pickles will keep a long time (I usually make a 2 year supply) Time and servings guestimated.

QUICK PICKLED CUCUMBERS

Steps:

• Toss the cucumber ribbons with the salt in a colander. Leave for 15 mins then squeeze out any excess moisture with your hands and pat the ribbons dry with a tea towel.
• Mix the other ingredients together in a small bowl then stir in the cucumber.

PICKLED CUCUMBER

Steps:

• Cut unpeeled cucumbers lenghtways in half and scoop out the seeds (discard the seeds) . Slice the cucumbers thinly.
• In a bowl, mix the rice vinegar, sugar , salt and water, stirring to dissolve the sugar.
• Add all ingredients and mix.
• Cover with clingwrap and set aside on the counter for around 40 minutes, turning occassionally.
• Refrigerate and use as required.