This side dish of pickled cucumber feel like summer to me, cool and crunchy. It brings me back to my childhood when my grandmother use to make it and I played in her garden.
You can serve the pickles with pretty much everything, for instance meatballs, hamburgers, salmon or a Sunday roast. I flavored my cucumbers with parsley but you can also add dill, mustard seed or sesame.
You can use this recipe as a template for pickling other vegetables. Green beans, red onion, garlic and carrots all make delicious pickles if you’re feeling like doing something different. No matter what cucumber or vegetable you use, make sure they are ripe and feel firm — avoid limp or wrinkly vegetables. Wash the vegetables before pickling and cut away any bruises or blemishes.
If you have´t tried pickled cucumbers yet you have to do it now! Is´s a great way to use up vegetables.
Photo: Fredrik Övgård
Pickled Cucumber with Parsley
Makes 4-6 portions
1/2 teaspoon Salt
2 tablespoons Vinegar
1 dl Water (1/2 cup)
4 tablespoons Sugar
1/2 teaspoon grounded White Pepper
2 tablespoon Parsley, finely chopped
- Slice the cucumber thinly with a slicer or mandolin. Put it in a bowl. Sprinkle with salt and mix well. Leave the cucumber for 30 minutes to absorb the salt.
- Drain off excess liquid. Return cucumber to the large bowl.
- Mix the vinegar, water, sugar, white pepper and parsley. Stir until the sugar has dissolved.
- Pour the liquid over the cucumber. Refrigerate overnight or for a few hours before serving.
Keep in the fridge up to a week.