Dill Pickled Vegetables Food

DILL-PICKLED VEGETABLES

Steps:

• In a large saucepan of boiling water blanch onions 3 minutes and drain in a colander. Cool onions just until they can be handled and peel. Arrange onions and carrots in two 1-quart Mason-type jars.
• In pan bring vinegar, water, sugar, dill seeds, and salt to a boil and simmer 3 minutes. Pour hot mixture over onions and carrots and cool completely. Add celery. Chill vegetables, covered, at least 12 hours to develop flavors. Pickled vegetables may be made up to 3 weeks ahead but do not add celery until 1 day before serving.

SMOKED SALMON FILLETS WITH DILL-PICKLED VEGETABLES, CRèME FRAîCHE & SALMON ROE

Steps:

• First, for the pickles, cut the cucumber into rounds and layer it in a sieve, sprinkling with 2 tsp salt as you go. Set over a bowl and leave for a couple of hours - the salt will draw out the moisture.
• Bring 200ml water to the boil in a pan with the white wine vinegar, sugar, 1 tsp salt, celery seeds and black peppercorns. Leave to cool.
• Peel the carrots and cut them into batons. Clean the radishes really well, then cut them in half lengthways. Squeeze the drained cucumbers of excess moisture.
• Put all the vegetables in a 1-litre sterilised jar with the dill and pour the cooled vinegar over them, then seal with a lid. Leave to sit at room temperature for two days before serving, or keep chilled. Will keep in the fridge for four weeks.
• Heat the oven to 190C/170C fan/gas 5 and put the salmon fillets on a baking sheet. Brush the fillets with the melted butter and scatter with black pepper. Cook for 14 mins.
• Serve the salmon with some of the pickled vegetables, a generous tablespoon of crème fraîche on each fillet, finished with a spoonful of salmon roe on top.

DILL PICKLES

Steps:

• For the salt brine: Wash the cucumbers and using a paring knife, cut 1/16-inch slice off the blossom end (the end that was attached to the plant) of each and discard. Place the prepared cucumbers in a large container. Dissolve the salt in 2 gallons of room temperature water, then pour over the cucumbers and set aside for 12 hours in refrigerator. Drain, discarding the brine.
• Place a wire rack in a rimmed baking sheet or line it with a clean towel. (This is to prevent the jars from directly touching the surface.) Set aside.
• For the vinegar brine: Combine 2 quarts water with the vinegar, salt and sugar in a large non-reactive pot. Tie the mixed pickling spices in a cheesecloth and add to the pot. Heat the mixture to boiling.
• Meanwhile, place the canning rack in the canner and fill the pot with water; bring to a boil over high heat.
• Place 8 clean pint jars (see Cook's Notes) on the prepared baking sheet. (This will help contain any dribbles or spills and prevent the jars from directly touching the metal.) Place 1 clove of garlic, 1 teaspoon mustard seed, 2 heads fresh dill or 1 teaspoon dill seeds and 1/4 teaspoon red pepper flakes into the bottom of each of the 8 sterilized pint jars. Add the drained cucumbers.
• For each jar, insert a canning funnel and carefully ladle in the vinegar, allowing at least 1/2 inch of headroom. Clean the rims of the jars with a clean, damp towel and tightly secure the lids.
• Using tongs, place the jars on the rack in the canner. The water should cover the jars by at least 1 inch. Cover the canner. Return the water to a boil and boil gently for 10 minutes (at altitudes less than 1,000 feet elevation; see Cook's Note). Using tongs, transfer the jars to a towel to cool. If the seal works and fits properly, the metal lid will be slightly concave within 24 hours of processing. Store in a cool dark place for up to 1 year.