Swedish Cucumbers

Swedish Cucumbers – Crisp, tangy-sweet and ready to eat today!

Swedish Cucumbers – crisp, tangy-sweet and ready to eat in less than a day!

Some things just shout summer to me:  when I was a little girl, come pickling season, I could always count on finding a jar of Swedish Cucumbers in my Auntie’s refrigerator – crisp, tangy-sweet and ready-to-eat months before the first lid came off the first jar of dills. When I grew up and my culinary opportunities expanded, I soon learned that the Swedes did not have a corner on the marinated cucumber market – Swedish Cucumbers  taste suspiciously like the cucumber salad that is often served with Thai food.  (Although the Thai version is usually somewhat sweeter.)  Nevertheless, while I don’t know about any historical ties between Scandinavia and Siam, I do know that whatever you call these lovely cukes, they are a wonderful addition to any meal.

For the record, my Auntie (who turned 91 this month!) still enjoys a jar now and then.

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Swedish Cucumbers

Course Pickles

Cuisine Scandanavian

Prep Time 5 minutes

Total Time 5 minutes

Author Old Family Recipe

Ingredients

• 2 - 3 large cucumbers thinly sliced
• 1/2 cup sugar
• 2/3 cup white vinegar
• 1/2 cup water
• 1 tsp salt
• 5 whole allspice

Instructions

1. Combine water, sugar, vinegar, allspice and salt in a small saucepan. Bring to a boil, and heat until sugar has dissolved.
2. Arrange sliced cucumbers in a quart jar. Pour liquid over. Put a lid on the jar and refrigerate at least until liquid has cooled, preferably overnight.