A dish of marinated cucumber salad is ubiquitous on tables across the Scandinavian countries. Sliced thin and soaked in a sweetened mixture of vinegar and lemon juice, these cucumbers retain a summer crispness and serve as a light, fresh complement to any meal.
Prep Time: 10 minutes
Ingredients:
- 1 cucumber
- 1/4 cup vinegar
- 1 Tbsp. lemon juice
- 2 Tbsp. sugar
- 2 tsp. salt
- 1/8 tsp. white pepper
- 1 tsp. celery seed
- 1/4 cup finely chopped onion (or 1 Tbsp. dehydrated onion)
- 2 Tbsp. finely chopped fresh parsley (or 1/2 Tbsp. dried parsley)
Preparation:
Wash and peel cucumber. Cut into paper-thin slices and place into a wide-mouthed jar or other covered container. Add the rest of the ingredients. Cover the jar and shake well until the sugar is dissolved. Marinate in the refrigerator for at least one hour before serving. If you have any left over (which I’ve never seen happen), marinated cucumbers will keep in the refrigerator for up to a week.
