Delia Smith Pickled Cucumber Recipes

LATE SUMMER CUCUMBER SOUP

Steps:

• To prepare for this, chop the cucumber into chunks (thankfully no need to peel) and the same with the potato. Slice the spring onions (including the green part), while the lettuce leaves can just be separated and washed, and the leaves torn. Now in a medium-size saucepan melt the butter and add all the prepared vegetables, stirring them around a bit. Then, keeping the heat low, pop a lid on and let them sweat gently for 10 minutes. After that pour in the stock, season and, after a couple of stirs, bring it back to a gentle simmer. Put the lid back on so it can simmer gently for another 20 minutes. When the time is up, use a stick blender to purée the soup, making sure there are no escaped bits of cucumber that the blades didn't catch - it will finish up a magnificent fresh green colour, very pretty. Reheat gently and serve in warm soup bowls with some cream swirled into each one and a few chives sprinkled over.

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.

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.