Grandmother Anna's quick pickled cucumber
This pickle goes wonderfully well with both meat and fish dishes, or simply in a cheese sandwich. If you're serving it with fish dishes I recommend using dill instead of parsley.
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
For serving, take the cucumber out of the jar and place on a plate or in a bowl. Garnish with a little parsley if you wish.
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
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