*pictures updated in 2018Last post was about our trip to Scandinavia and today I’d like to share one of the recipes we learnt on this journey. You will notice that even though I’ll tell you about all the places we’ve been to (Norway, Sweden and Denmark) all recipe posts related to this trip will be about Swedish dishes. Why? Because we fell in love with their cuisine! That’s where we had the best food experiences and have incorporated many things to our menu at home!
- 3 English cucumbers (or Japanese cucumbers), thinly sliced
- 2 tbsp salt
- 1 cup sugar
- 1 cup white wine vinegar or apple cider vinegar
- ½ cup water
- 1 tsp caraway seeds, coarsely ground
- In a bowl, toss the cucumbers with the salt and let sit for 1 to 2 hours.
- Meanwhile boil the vinegar, sugar, water and caraway seeds in a saucepan over medium-high heat, for about 5 minutes. Let cool.
- When liquid is at room temperature strain through a fine sieve.
- Using your hands, squeeze the cucumbers to release any excess liquid. Transfer the cucumbers to the pickling liquid and stir. Chill the cucumbers for at least 1 hour before serving.
We now eat these pickles not only with the meatballs, but in sandwiches, salads and everything else we think it might taste good with 🙂