Pickled cucumbers

Pickled cucumbers

By
From
The Scandinavian Cookbook
Makes
1 litre
Photographer
Lars Ranek

Cucumbers are easily preserved and taste wonderful on smørrebrød. They can be enjoyed with cold meats and mustard, with various cooked meat dishes, or in burgers. Pickled beetroot can be eaten with smørrebrød, served as a condiment for Captain’s stew, or chopped and stirred into Biff Lindström.

Ingredients

Quantity Ingredient
3-4 cucumbers, cut into 2 cm slices
1 large dill sprig, separated into florets

Brine

Quantity Ingredient
1 litre spirit vinegar
400g caster sugar
2 1/2 teaspoons salt
2 lemons, juiced
1 tablespoon whole peppercorns

Method

  1. In a large saucepan bring the vinegar, sugar, salt and peppercorns to the boil, whisking until the sugar has dissolved. Turn the heat off, add the lemon juice and leave to cool.
  2. Pack the cucumbers and dill into a sterilised 1-litre jar, pressing them together.
  3. Pour the spiced vinegar over the cucumber and seal tightly. Next day there will be room in the jar to pack in more cucumbers. Do this, then leave to rest until the next day, when they will be ready to serve.
  4. Store the pickles in a dark cupboard until opening; thereafter keep them in the refrigerator and use within 2 months.
Tags:
Scandinavian
Trine Hahnemann
seasonal
healthy
Danish
Swedish
Norwegian
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