Best Swedish Pickled Cucumbers Recipes

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.

QUICK PICKLED CUCUMBERS FOR SWEDISH MEATBALLS

Steps:

• Slice cucumber as thin as possible (use a mandoline or other vegetable slicer if you have one). Put the slices into a colander, toss them with the salt, and let stand for about 30 minutes. Meanwhile, combine the water, vinegar, sugar, bay leaf, and allspice in a medium saucepan and bring to a boil. Remove from the heat and let cool. Rinse the salt off the cucumbers and squeeze out as much moisture as possible. Put the cucumbers in a medium bowl and add the pickling solution; they should be completely covered by the brine. Cover and refrigerate for 3 to 6 hours before serving.

SWEDISH PICKLED CUCUMBERS (SALAD)

Steps:

• Slice cucumbers 1/8 to 1/4 inch thick (mandolin best), leave on peel. Place in heatproof bowl. Bring remaining items to a simmer, stirring to dissolve sugar. Pour mixture over cucumbers and stir to separate. Cover with plastic wrap and sit 15 minutes. Uncover and let cool.