Quick 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.

QUICK PICKLED SWEET CUCUMBERS

Steps:

• Add the cucumber slices and chile slices to a medium bowl and toss to combine.
• In a medium saucepan, add the vinegar, sugar, 1/2 water and salt. Heat gently, stirring, just until the sugar and salt dissolve. Pour over the cucumbers and chiles in the bowl. Set aside to marinate at least 15 minutes before serving.

QUICK PICKLED CUCUMBERS

Steps:

• Stir all of the ingredients together in a medium serving bowl. Serve immediately or let it marinate in refrigerator until ready to serve.

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.

AQUAVIT'S QUICK PICKLED CUCUMBERS

Steps:

• Slice the cucumbers as thin as possible, using a mandoline if you have one.
• If you only have regular cucumbers, slice them in half lengthwise and scoop out the seeds before slicing.
• Put the slices in a colander and toss them with the salt.
• Let the cucumber sit while you prepare the marinade (or for up to about 30 minutes.
• Combine water, vinegar, sugar, bay leaf and allspice in a medium saucepan and bring to a boil.
• Remove from heat and let cool.
• Rinse the salt off the cucumber slices and squeeze out as much moisture as possible, using paper towels to blot them dry.
• Put the cucumbers in a medium bowl and add the marinade (the cucumber should be completely covered).
• Cover the bowl and refrigerate 3 to 6 hours before serving.