Fresh pickled cucumbers are an essential component of Nordic cuisine, and definitely a recipe you are going to want to have in your back pocket for when you are ready to make Swedish Meatballs, Danish Hotdogs, or any of the other wonderful uses for fresh pickles.
These quick pickles are not designed for long term storage so there is no canning process to follow. Simply cover the sliced cucumbers in a mixture of vinegar, salt, sugar, herbs and spices and let them sit for 30 minutes and they are ready to eat. Extremely easy, but these briny little bites add flavor and crunch wherever you choose to use them. For us, that sometimes means eating them straight out of the jar, which is okay too.
Fresh Pickled Cucumbers
- 1 large cucumber preferably an English cucumber, sliced thin
- 2 tablespoons chopped fresh dill
- 1 cup distilled white vinegar
- 1 cup water
- ¼ cup granulated sugar
- 1 teaspoon black peppercorns
- 1 teaspoon coarse salt
- 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.