Scandi Pickled Cucumber & Dill Salad

Pickled cucumber and dill salad – 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.

Nigella Lawson, Cook-Eat-Repeat (Book)

Serves 4 – 6; fills 1 x 750ml jar

Ingredients

• 300ml raw, unfiltered apple cider vinegar
• 2 x 15ml tablespoons (25g) caster sugar
• 2 x 15ml tablespoons (10g) coriander seeds
• 1 tablespoon peppercorns
• a small bunch of fresh dill (approx. 20g)
• 2 cucumbers (approx. 750g)
• 2 teaspoons fine sea salt

Method

Sterilise a 750ml or 1 litre preserving jar. Let it cool before filling.

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.

You don’t need to peel the cucumber, but you do need to slice them very thinly – use a mandolin.

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.

Finely cop enough of the dill fronds to give you about 3 tablespoons’ worth.

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.

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.

Or place it straight in the fridge – 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.

Serve on the side of hot smoked fish on No-Knead Black Bread.

Use the reserved cucumber water to make an excellent Green Mean Dirty Martini.