What To Know
- Delia Smith’s pickled cucumbers are a versatile side dish that can be enjoyed in a variety of ways.
- Whether you are a seasoned cook or a novice in the kitchen, this recipe is sure to become a staple in your repertoire.
- Pickled cucumbers can be used as a topping for salads, sandwiches, and wraps, as a condiment for grilled meats, fish, and poultry, as a snack or appetizer, or as a garnish for cocktails.
Delia Smith’s pickled cucumber recipe is a culinary masterpiece that adds a tangy and refreshing twist to any meal. This classic recipe has been passed down for generations, and for good reason. With its perfect balance of sweetness, sourness, and crunch, Delia’s pickled cucumbers are an absolute delight.
Ingredients
- 1 kg cucumbers
- 1 large onion
- 1 red bell pepper
- 1 green bell pepper
- 1 head of celery
- 1 cup white wine vinegar
- 1 cup water
- 1/2 cup sugar
- 1 tablespoon salt
- 1 teaspoon mustard seeds
- 1 teaspoon coriander seeds
- 1 teaspoon black peppercorns
Instructions
1. Prepare the cucumbers: Wash the cucumbers thoroughly and cut them into thin slices.
2. Cut the vegetables: Thinly slice the onion, bell peppers, and celery.
3. Make the brine: In a large saucepan, combine the vinegar, water, sugar, salt, mustard seeds, coriander seeds, and peppercorns. Bring to a boil, stirring occasionally.
4. Add the vegetables: Once the brine is boiling, add the cucumbers, onion, bell peppers, and celery to the saucepan. Reduce heat to medium-low and simmer for 15 minutes, stirring occasionally.
5. Sterilize the jars: While the vegetables are simmering, sterilize the jars and lids by boiling them in water for 10 minutes.
6. Fill the jars: Once the vegetables are cooked, use a slotted spoon to transfer them to the sterilized jars. Fill the jars to within 1/2 inch of the top.
7. Pour the brine: Pour the hot brine over the vegetables, filling the jars to the top. Seal the jars tightly.
8. Cool and store: Allow the pickled cucumbers to cool to room temperature before storing them in the refrigerator.
Variations
- Spicy: Add 1/2 teaspoon of crushed red pepper flakes to the brine for a spicy kick.
- Sweet: Increase the amount of sugar in the brine to 3/4 cup for sweeter pickles.
- Dill: Add 1 tablespoon of dried dill weed to the brine for a herbaceous flavor.
Serving Suggestions
Delia Smith’s pickled cucumbers are a versatile side dish that can be enjoyed in a variety of ways:
- As a topping for salads, sandwiches, and wraps
- As a condiment for grilled meats, fish, and poultry
- As a snack or appetizer
- As a garnish for cocktails
Tips
- For the best flavor, use fresh, firm cucumbers.
- Do not overcook the vegetables, as they will become mushy.
- If you do not have white wine vinegar, you can substitute apple cider vinegar or rice vinegar.
- The pickled cucumbers will keep in the refrigerator for up to 3 months.
Health Benefits
In addition to their delicious taste, pickled cucumbers also offer several health benefits:
- Rich in vitamins and minerals: Cucumbers are a good source of vitamins K, C, and A, as well as potassium and magnesium.
- Low in calories: Pickled cucumbers are low in calories, making them a guilt-free snack.
- Contains probiotics: The fermentation process that creates pickled cucumbers produces beneficial bacteria that support gut health.
Beyond the Recipe
Delia Smith’s pickled cucumber recipe is more than just a culinary delight. It is a testament to the power of simplicity and the joy of homemade food. Whether you are a seasoned cook or a novice in the kitchen, this recipe is sure to become a staple in your repertoire.
Answers to Your Most Common Questions
Q: How long should I simmer the vegetables in the brine?
A: Simmer the vegetables for 15 minutes, or until they are tender but still have a slight crunch.
Q: Can I use other types of vinegar in the brine?
A: Yes, you can substitute apple cider vinegar or rice vinegar for white wine vinegar.
Q: How long will the pickled cucumbers keep in the refrigerator?
A: The pickled cucumbers will keep in the refrigerator for up to 3 months.
Q: Can I make the pickled cucumbers ahead of time?
A: Yes, you can make the pickled cucumbers up to 2 weeks ahead of time.
Q: What are some other ways to use pickled cucumbers?
A: Pickled cucumbers can be used as a topping for salads, sandwiches, and wraps, as a condiment for grilled meats, fish, and poultry, as a snack or appetizer, or as a garnish for cocktails.
