Sunday lunch at grandmother’s house was always a lovely meal, but when the cucumber was in season she would serve these and it was such a special treat. My cousin, also called Anna, would request this pickle especially when she came to visit.
These are quick pickled in a cold, sweet, vinegary pickling solution and you use slicing cucumber (also known as European cucumber and telegraph cucumber) rather than pickling cucumber. If you’re not familiar with the various types of cucumbers, they’re the ordinary ones you use in a green salad.
With cucumbers available at affordable prices all year around this is no longer a seasonal treat for me. I usually have a jar in the fridge to serve with meals, on sandwiches or simply enjoyed straight from the jar when I’m peckish and fridge dive.
Grandmother Anna's quick pickled cucumber
Ingredients
- 1 cucumber slicing cucumber (ordinary cucumber for salads
- 2 tsp salt
- 2 tbsp sugar
- 1 pinch white pepper
- 2 tbsp ättika 24% or spirit vinegar. Adjust amount according to concentration
- 50 ml water
- 3 tbsp chopped curly parsley or dill if the cucumber is for fish dishes
Instructions
- Rinse the cucumber. Slice the cucumber as thinly as you can with a mandolin, a grater, with a cheese slicer or with a knife.1 cucumber
- Put a double layer kitchen paper on a carving board. Thinly layer the cucumber slices on the paper and sprinkle the salt over them. Then add a double layer of kitchen paper and another carving board on the paper and put something heavy on top to weigh it down and press liquid from the cucumber.1 cucumber, 2 tsp salt
- Set aside for at least 30 minutes.
- Finely chop the parsley.3 tbsp chopped curly parsley
- Mix sugar, vinegar, water, parsley (or dill) and white pepper.2 tbsp sugar, 1 pinch white pepper, 2 tbsp ättika 24%, 50 ml water, 3 tbsp chopped curly parsley
- Put the cucumber slices in a jar and pour the pickling solution over. Stir and season with more salt if needed.
- Leave in the fridge for 1 hour before serving. You can save some of the parsley (or dill) for garnish.
Notes
The pickle stays fresh in the liquid for at least a week in the fridge, but I doubt it'll last that long. For an authentic taste you find a link to where you can order ättika here