Swedish Cucumbers – Crisp, tangy-sweet and ready to eat today!
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.
Swedish CucumbersPrint Recipe Pin Recipe
- Combine water, sugar, vinegar, allspice and salt in a small saucepan. Bring to a boil, and heat until sugar has dissolved.
- 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.