I had the good fortune to come across a glut of reduced cucumbers today and I immediately thought of making a big batch of pickled dill cucumbers. The recipe comes from Diana Henry’s book Roast Figs Sugar Snow, where they are partnered with juniper infused pickled prunes and roast belly pork. In the past I have sliced them by hand, meticulously shaving millimetre wafers in a process that has me gradually stooping closer to my chopping board in the
attempt to achieve the perfect slice. But to save time and reduce back ache I’m using the slicing attachment on the food processor this time. The following recipe is plenty for four people; I am multiplying the quantities by five.
- 1 cucumber
- 3 tsp sea salt
- 1 1/2 tbsp caster sugar
- 1 tbsp rice wine vinegar
- 1 tbsp chopped fresh dill
- Slice the cucumbers very finely and layer them in a colander, sprinkling salt between each layer. Leave for five to ten hours over a drip catcher.
- Rinse under cold running water, then gently squeeze the remaining moisture out of the fruit.
- In a bowl or kilner jar, mix the sugar and vinegar until the sugar has dissolved; then add the cucumbers and dill and stir. Store in the fridge and eat within ten days.
A wafer thin slice
Sea salt drawing out the liquid
The finished pickles