Swedish Pickled Cucumbers
Last Christmas my sister, Donna gave us a monthly subscription to a explore the world through food kind of thing. This recipe is from our Swedish explore box. It is a popular side dish to Swedish Meatballs. Traditional Pressgurkak, has the liquid pressed out of the cumcumbers but I left it alone. Everyone loved it.
4-6 Persian Cucumbers, washed, trimmed and sliced thin, (you can add or substitute other tasty veggies too .. we added 2 zucchini we had laying around)
1/4 cup of apple cider vinegar
3 Tbs sugar/sugar substitute
2 Tbs Kosher salt
1 tsp Dijon mustard (optional)
2 tsp dill weed leaves
- In a small sauce pan on medium high heat, add vinegar, sugar, salt, peppercorns and Dijon.
- Bring to a boil and pour the mixture through a strainer over the sliced cucumbers. Add dill and mix with a spoon.
- Cover and them cool for at least 2 hours to get the full flavor.