Tuesday, May 12, 2009

swedish cucumbers

As promised, here's a quick and easy Swedish recipe for you all to try out. Swedish cucumbers are a fabulous accompaniment to almost anything. And I'm serious about that. Not only are they required alongside our family's Swedish Meatballs (and at every Christmas feast) but I know you'll love them tucked into sandwiches, thrown into salads, up on top of your bagel with lox, or next to a piece of poached salmon. They're incredibly sweet and crunchy and better than any pickle that's ever come my way. All that, and they only need to pickle for a few hours which means you can enjoy them in no time at all. Ja!

Swedish Cucumbers

1 english cucumber very thinly sliced (If you have a mandoline, now is the time to use it. If not, take your time to slice these cucumbers as thin as possible.)
1 tsp. salt
1-1/2 cups water

1 cup sugar
1/2 cup white vinegar
1/4 freshly chopped dill
1 Tbsp. whole peppercorns

1 bay leaf

Combine water, sugar, salt, vinegar, bay leaf, and peppercorns in a medium saucepan and bring to a boil. Remove from heat and allow to cool. Discard bay leaf. Choose the vessel you'd like to pickle the cucumbers in (tupperwear, or glass jar -- anything with a lid or top) and add the cucumbers and dill to it. Pour the pickling liquid on top of the cucumbers and dill, cover, and refrigerate for at least 3 hours. Then, they're ready to enjoy!

This would also make a lovely and thoughtful (and uhh, super cheap) hostess or housewarming gift.

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