Swedish Pickled Cucumbers Food

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SWEDISH PICKLED CUCUMBERS



Swedish Pickled Cucumbers image

An easy and tasty side dish.

Provided by Jill Fisher

Categories     Side Dish     Vegetables

Time 3h10m

Yield 8

Number Of Ingredients 6

2 cucumbers, thinly sliced
½ cup white vinegar
3 tablespoons white sugar
2 tablespoons water
¼ teaspoon salt
2 tablespoons minced parsley

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.

Nutrition Facts : Calories 29.3 calories, Carbohydrate 7.3 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.5 g, Sodium 74.7 mg, Sugar 5.9 g

SWEDISH PICKLED CUCUMBER SALAD (INLAGD GURKA)



Swedish Pickled Cucumber Salad (Inlagd Gurka) image

I can't think of a family event where these haven't appeared on the table. My Swedish grandmother made these for her family and the tradition continues - it was originally made with without dill - as it's written here - but feel free to add fresh dill - it's yummy both ways!

Provided by Metlantis

Categories     Swedish

Time 10m

Yield 4 , 6-8 serving(s)

Number Of Ingredients 6

1 fresh cucumber, 6 to 7 inches long
1/2 cup white vinegar
2 tablespoons water
1/4 teaspoon salt
white pepper, 3 grinds
3 tablespoons sugar

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.

AQUAVIT'S QUICK PICKLED CUCUMBERS



Aquavit's Quick Pickled Cucumbers image

According to Marcus Samuelsson, this is the most popular Swedish condiment, after Lingonberry preserves, of course. They are an accompaniment to Swedish meatballs, other dishes, even served with hot dogs by street vendors. Cooking time is marinating time.

Provided by Chef Kate

Categories     Vegetable

Time 4h20m

Yield 1 1/2 cups, 4-6 serving(s)

Number Of Ingredients 7

1 English cucumber
1 tablespoon kosher salt
1 1/2 cups water
1/2 cup white wine vinegar
1 cup sugar
1 bay leaf, preferably fresh
2 allspice berries

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.

Nutrition Facts : Calories 204.8, Fat 0.1, Sodium 1748.8, Carbohydrate 52.7, Fiber 0.4, Sugar 51.2, Protein 0.5

AQUAVIT'S SWEDISH MEATBALLS



Aquavit's Swedish Meatballs image

This is Marcus Samuelsson's rendition of the perennial favorite. The sauce is wonderful, unctuous. They should be served with garlicky mashed potatoes, quick pickled cucumbers and extra lingonberry preserves. The pickled cucumbers (and their juice) are really easy to make and the recipe is posted. If you can't find lingonberry preserves (a pity) you can substitute whole cranberry relish.

Provided by Chef Kate

Categories     Meat

Time 40m

Yield 24 meatballs, 4-6 serving(s)

Number Of Ingredients 15

1/2 cup fine breadcrumbs
1/4 cup heavy cream
2 tablespoons olive oil
1 medium red onion, finely chopped
1/2 lb ground sirloin
1/2 lb ground veal
1/2 lb ground pork
2 tablespoons honey
1 large egg
3 tablespoons unsalted butter
kosher salt & fresh ground pepper
1 cup chicken stock, prefereably homemade and salt-free
1/2 cup heavy cream
1/4 cup lingonberry preserves
2 tablespoons juice, from quick pickled cucumbers

Steps:

  • Prepare the Meatballs.
  • Combine the bread crumbs and 1/4 cup cream in a small bowl, stirring until all the crumbs are moistened.
  • Set aside.
  • Heat the oil in a small skillet over medium heat.
  • Add the onion and saute for for about five minutes, until softened.
  • Remove from heat.
  • In a large bowl, combine ground beef, veal and pork, onion, honey and egg, and mix well with your hands (remember Julia--your impeccably clean hands).
  • Season with salt and pepper to taste.
  • Add the bread crumb/cream mixture and mix well.
  • With wet hands (to keep mixture from sticking) shape the mixture into meatballs the size of golfballs, placing them on a plate slightly moistened with water.
  • You should have about 24 meatballs.
  • Melt the butter in a large skillet over medium-high heat.
  • Add the meatballs, in batches if necessary, and cook, turning frequently, for about seven minutes, until the meatballs are browned on all sides and cooked through.
  • Transfer the meatballs to a plate and keep warm.
  • Discard all but one tablespoon of fat from the skillet.
  • Prepare the Sauce.
  • Return the skillet to the heat.
  • Whisk in the stock, 1/2 cup of cream, preserves and pickle juice, and bring to a simmer.
  • Season to taste with salt and pepper.
  • Add the meatballs to the sauce, reduce heat to medium, and simmer for about five minutes, until the sauce thickens slightly and the meatballs are heated through.
  • Serve hot with garlic mashed potatoes, lingonberry preserves and pickled cucumbers.

SWEDISH CUCUMBER SALAD - PRESSGURKA



Swedish Cucumber Salad - Pressgurka image

This cucumber salad goes well with just any kind of meal. In Sweden, strong white distilled vinegar is usually used (12%), which gives the cucumber salad the correct sweet-and-sour flavour and a wonderful fresh and refreshing taste.

Provided by French Tart

Categories     Vegetable

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 7

2 fresh cucumbers
1 tablespoon parsley, chopped
1 -2 teaspoon rough ground black pepper
1 teaspoon salt
3 tablespoons sugar
3 tablespoons white distilled vinegar
1 teaspoon caraway seed (optional)

Steps:

  • Cut cucumbers into the thinnest possible slices.
  • Arrange slices in a bowl.
  • Whisk together the white distilled vinegar, sugar, salt, pepper and parsley.
  • Pour over the cucumbers.
  • Place a plate with a weight over the cucumbers to squeeze out the liquid.
  • Chill for 1 hour.

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