Aquavit's Quick Pickled Cucumbers

"According to Marcus Samuelsson, this is the most popular Swedish condiment, after Lingonberry preserves, of course. They are an accompaniment to Swedish meatballs, other dishes, even served with hot dogs by street vendors. Cooking time is marinating time."
 
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photo by Rita1652 photo by Rita1652
photo by Rita1652
photo by Chabear01 photo by Chabear01
photo by Mrs Goodall photo by Mrs Goodall
photo by jovigirl photo by jovigirl
Ready In:
4hrs 20mins
Ingredients:
7
Yields:
1 1/2 cups
Serves:
4-6
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ingredients

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directions

  • Slice the cucumbers as thin as possible, using a mandoline if you have one.
  • If you only have regular cucumbers, slice them in half lengthwise and scoop out the seeds before slicing.
  • Put the slices in a colander and toss them with the salt.
  • Let the cucumber sit while you prepare the marinade (or for up to about 30 minutes.
  • Combine water, vinegar, sugar, bay leaf and allspice in a medium saucepan and bring to a boil.
  • Remove from heat and let cool.
  • Rinse the salt off the cucumber slices and squeeze out as much moisture as possible, using paper towels to blot them dry.
  • Put the cucumbers in a medium bowl and add the marinade (the cucumber should be completely covered).
  • Cover the bowl and refrigerate 3 to 6 hours before serving.

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Reviews

  1. Absolutely delicious! Make sure to double nad triple the recipe since they'll be eatten up in minutes! I actually used two cucumbers and had liquid to spare. Will try it using three cucs next time per batch. I served them at our Sunday BBQ. They're great alone, on burgers, dogs, sausages, chicken, etc. Thanks for a great recipe.
     
  2. I had a large amount of cute little pickling cucumbers to use up (7!), and they worked marvelously in this recipe. I didn't increase the marinade amount at all, and let them chill for between 3 and 4 hours. So yummmy! Like thin bread and butter pickles, sweet with a little bite! Thank you!
     
  3. Loved these cukes! A very refreshing salad and so easy to make! The sweet and sour was right on the money for my family (we all gobbled them up), and the bay leaf and allspice berries provided just a nuance of spice - barely there - but definitely there. Lovely!
     
  4. These are hard to resist as they taste so fresh and yummy. I may try them again with agave to make it a little healthier. The ingredients should include the amount of cucumber and/or length. I used 1 hot house cucumber almost a foot long and the marinade was too much so you can cut back by at least 1/4 cup of water and sugar.
     
  5. Delish and flavorful.<br/>Akvavit, is flavoured with herbs, spices, or fruit oil. like caraway, cardamom, cumin, anise, fennel, and lemon or orange peel.<br/>I wanted that flavor brought though in this recipe so I choose to use juniper, cardamom, grains of paradise, fresh bay leaf and allspice(as called for). I did rinse the salt off the cucumber slices very well before drying. I cut back the sugar to 1/4. Used 1/2 the liquids. And walla so yummy! Thanks.
     
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RECIPE SUBMITTED BY

<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
 
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