{"id":397,"date":"2021-01-02T16:12:32","date_gmt":"2021-01-02T16:12:32","guid":{"rendered":"https:\/\/www.fraser-clark.com\/food\/?p=397"},"modified":"2021-02-01T15:59:25","modified_gmt":"2021-02-01T15:59:25","slug":"scandi-pickled-cucumber-dill-salad","status":"publish","type":"post","link":"https:\/\/www.fraser-clark.com\/food\/archives\/397","title":{"rendered":"Scandi Pickled Cucumber &#038; Dill Salad"},"content":{"rendered":"\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\"><p>Pickled cucumber and dill salad &#8211; not too sweet, and great as a condiment for smoked fish on a dark rye bread for breakfast.  Or just on the side of any plate for a flavour lift.<\/p><cite>Nigella Lawson, Cook-Eat-Repeat (<a href=\"https:\/\/smile.amazon.co.uk\/dp\/1784743666\/ref=cm_sw_em_r_mt_dp_Fgj8Fb5CWT3ZX\" target=\"_blank\" rel=\"noreferrer noopener\">Book<\/a>)<\/cite><\/blockquote>\n\n\n\n<p>Serves 4 &#8211; 6; fills 1 x 750ml jar<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>300ml raw, unfiltered apple cider vinegar<\/li><li>2 x 15ml tablespoons (25g) caster sugar<\/li><li>2 x 15ml tablespoons (10g) coriander seeds<\/li><li>1 tablespoon peppercorns<\/li><li>a small bunch of fresh dill (approx. 20g)<\/li><li>2 cucumbers (approx. 750g)<\/li><li>2 teaspoons fine sea salt<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Method<\/h2>\n\n\n\n<p>Sterilise a 750ml or 1 litre preserving jar.  Let it cool before filling.<\/p>\n\n\n\n<p>Put the vinegar in a saucepan with the sugar, coriander seeds and peppercorns.  Tear the leaves from the dill and drop the stalks in the pan (reserve the fronds).  Give the vinegar a good stir, then gently bring to the boil and let it bubble, but not too vociferously, for 2 minutes.  Switch off the heat and let it cool in the pan.<\/p>\n\n\n\n<p>You don&#8217;t need to peel the cucumber, but you do need to slice them very thinly &#8211; use a mandolin.<\/p>\n\n\n\n<p>Put the finely sliced cucumber in a very large mixing bowl and with your hands just above the bowl, sprinkle in the salt.  Toss gently together and let it stand for 30 minutes.  <\/p>\n\n\n\n<p>Finely cop enough of the dill fronds to give you about 3 tablespoons&#8217; worth.<\/p>\n\n\n\n<p>Squeeze the cucumber slices in your hands over a bowl to get rid of the excess water.  Do not throw away the vibrant green water (see later)!  Place slices in another bowl and toss gently with the chopped dill.<\/p>\n\n\n\n<p>Pack into the cold, sterilised jar.  Strain the cold pickling liquid into a jug, and pour over the cucumber slices until just covered.  Let it stand at least 30 minutes before serving.<\/p>\n\n\n\n<p>Or place it straight in the fridge &#8211; will last for a week.  The colour fades a bit but the taste remains excellent.  Take it out in time to lose its chill before eating.<\/p>\n\n\n\n<p>Serve on the side of hot smoked fish on <a href=\"https:\/\/www.fraser-clark.com\/food\/archives\/394\">No-Knead Black Bread<\/a>.<\/p>\n\n\n\n<p>Use the reserved cucumber water to make an excellent <a href=\"https:\/\/www.fraser-clark.com\/food\/archives\/401\">Green Mean Dirty Martini<\/a>.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/www.fraser-clark.com\/food\/wp-content\/uploads\/2021\/01\/20210124_124203-1024x768.jpg\" alt=\"\" class=\"wp-image-423\" srcset=\"https:\/\/www.fraser-clark.com\/food\/wp-content\/uploads\/2021\/01\/20210124_124203-1024x768.jpg 1024w, https:\/\/www.fraser-clark.com\/food\/wp-content\/uploads\/2021\/01\/20210124_124203-300x225.jpg 300w, https:\/\/www.fraser-clark.com\/food\/wp-content\/uploads\/2021\/01\/20210124_124203-768x576.jpg 768w, https:\/\/www.fraser-clark.com\/food\/wp-content\/uploads\/2021\/01\/20210124_124203-1536x1152.jpg 1536w, https:\/\/www.fraser-clark.com\/food\/wp-content\/uploads\/2021\/01\/20210124_124203-2048x1536.jpg 2048w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Pickled cucumber and dill salad, not too sweat &#8211; excellent with smoked fish. &#8211; Nigella Lawson<\/p>\n","protected":false},"author":2,"featured_media":398,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[48,126,127,17,27,125,9,10],"class_list":["post-397","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking","tag-breakfast","tag-cucumber","tag-dill","tag-pickle","tag-salad","tag-scandinavian","tag-side","tag-starter"],"_links":{"self":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/397","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/comments?post=397"}],"version-history":[{"count":3,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/397\/revisions"}],"predecessor-version":[{"id":425,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/397\/revisions\/425"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media\/398"}],"wp:attachment":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media?parent=397"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/categories?post=397"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/tags?post=397"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}