Swedish Pickled Cucumbers Recipes

QUICK SWEDISH PICKLED CUCUMBERS

Steps:

• Place sliced cucumbers and dill 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 and dill. 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 fridge for a week.

SWEDISH PICKLED CUCUMBERS

Steps:

• Put sliced cucumbers into a bowl.
• Stir vinegar, sugar, water, and salt together in a separate bowl to dissolve the sugar and salt; pour over the cucumbers. Sprinkle parsley over the cucumbers.
• Refrigerate cucumbers 3 hours to overnight.

AUTHENTIC SWEDISH PICKLED CUCUMBERS

Steps:

• First, sterilize a pint-size jar.
• Second, slice cucumbers in thin slices.
• Next, place sliced cucumbers inside a cool sterilized jar.
• Place a pan on the stove with vinegar, water, monkfruit sugar, rosemary wine salt, and a pinch of pepper.
• Finally, cook until the monk fruit sugar has dissolved.
• Once the liquid has cooled pour over the cucumbers in the jar.
• Lastly, seal the jar and place inside the fridge. Let sit 10- 20 days before eating or until pickled.
• Good for up to three months.

SWEDISH PICKLED CUCUMBER SALAD (INLAGD GURKA)

Steps:

• Wash and dry cucumber. Slice very thinly without peeling. Place in serving dish.
• Mix together, vinegar, water, salt, pepper, and sugar. Pour this over cucumbers. Sprinkle with optional dill.
• Let stand 2-3 hours in refrigerator before serving.