Pickled cucumber

Pickled cucumber

By
From
Scandinavian Comfort Food
Photographer
Columbus Leth

Ingredients

Quantity Ingredient
4 cucumbers
1 large dill sprig, in florets

For the brine

Quantity Ingredient
1 litre spirit vinegar
400g caster sugar
2 1/2 teaspoon sea salt
1 tablespoon mustard seeds
1 tablespoon black peppercorns

Method

  1. For the brine, bring all the ingredients to the boil in a pan, whisking until the sugar has dissolved. Take off the heat and cool.
  2. Chop the cucumbers into 2-cm slices then pack with the dill into a sterilized 1-litre jar, pressing them together. Pour the brine in and seal immediately. They are ready to eat the next day. Keep in the fridge for up to 2 months once open.
Tags:
Scandinavian
Danish
Swedish
comfort food
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again