Swedish Quick Pickled Cucumbers Recipe
Crisp, cool and quick: Elevate your dish with the ultimate EasySwedish Quick Pickled Cucumbers Recipe. Ideal with Swedish Meatballs and Beyond.
Servings: 10 servings
Ingredients
- 1 large cucumber – preferably an English cucumber, sliced thin with knife or mandolin
- 1 cup distilled white vinegar
- 1 cup water
- ¼ cup granulated sugar
- 10-12 all-spice berries – found in the dried spice aisle
- 1 teaspoon coarse salt or Kosher salt
Instructions
- Place sliced cucumbers in a quart-size mason jar.
- Heat remaining ingredients in a saucepan over medium heat until simmering.
- Pour vinegar mixture into the jar with the cucumbers. Let sit at room temperature for at least 30 minutes before using. If you are not eating them immediately, cover and refrigerate the cucumbers once the mixture has cooled to room temperature. The cucumbers are best fresh but will keep in the refrigerator for one week.
Video
Notes
Summer Variation – Omit all-spice berries and add 2 tablespoons chopped dill and 1 teaspoon black peppercorns instead.