A very easy recipe for Swedish cucumber salad. It is perfect for fans of sweet and sour flavors.
Cucumbers are ready to to be eaten when they turn from “fresh” green to “pickled” green. So after about 2 days. If you prefer less vinegary cucumbers, you can add less vinegar, e.g. ¾ or ½ cup.
They are perfect for sandwiches, hot dogs and hamburgers or as an addition to a barbecue or dinner.
The following proportions make about 5 half-liter jars.
In addition to cucumbers and carrots, you can also pickle peppers and onions, and even radishes or daikon. Remember not to force cucumbers into jars. Cucumbers should float freely in the brine. When pouring cucumbers, make sure that there are no air bubbles between the cucumbers. Just mix it in the jar with a spoon or fork.
You can easily store cucumbers prepared in this way throughout the winter.
Read the step-by-step recipe on how to prepare Swedish salad and watch the video below the recipe.
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Swedish Cucumber Salad
Swedish Cucumber Salad Recipe
- 1 kg cucumbers
- 3 carrots (big)
- 1 l water
- 4 tbsp salt
- 1 cup vinegar
- ½ l water (2 cups)
- 1 cup sugar
Seasoning for 1 jar
- 1 tsp mustard seeds
- 1 tsp allspice
- 1 tsp peppercorns
- 2 cloves garlic (unpeeled)
- 1 handful dill
- 2 leaves laurel
- Cucumbers and peeled carrots cut into slices about 2mm thick. Put the chopped vegetables into a large bowl. Dissolve 4 tablespoons of salt in 1 liter of cold water. Pour the vegetables with salty water and leave for a few hours.1 kg cucumbers, 3 carrots, 1 l water, 4 tbsp salt
- After a few hours, drain the vegetables, pour out the water.
- Mix together 500ml of hot water, 250ml of vinegar and 1 cup of sugar. Stir until the sugar dissolves. You can boil all the ingredients together in a pot. The brine must be very hot when you pour over the cucumbers. This way you don't have to preserve the jars.1 cup vinegar, ½ l water, 1 cup sugar
Filling the jars
- Put spices into clean scalded jars, then soaked vegetables. Fill the jars with vegetables, but do not force them. There should be room for the brine in the jar. Pour the hot brine over the cucumbers so that all the cucumbers are covered with the liquid. Seal the jars and put them in the cupboard.Preserving? See the information below.1 tsp mustard seeds, 1 tsp allspice, 1 tsp peppercorns, 2 cloves garlic, 1 handful dill, 2 leaves laurel
PreservingIf the brine is hot and you close the jars right away, they should close on their own. If the jars do not close, you should seal them. In a pot, oven or dishwasher. How do you know the jars are closed? Click the center of the cap. If the cap does not click back but stays concave, the jars are properly closed. However, if the cap does click bask you need to re-seal them:
- In the oven: Place the jars on a baking sheet. Put the it into the oven. Set the oven to 120 °C (248 °F). Bake the jars for about 30 minutes after the oven heats up. After this time, turn off the oven and leave the jars inside to cool. When the jars are cool, tighten the lids (if necessary) and turn the jars upside down. After a few hours, the jars should be ready to be put on the shelf.
- In the pot: Put a cloth on the bottom of a wide pot. Place the jars (bottom down) on the cloth. Pour water into the pot so that it reaches 3/4 of the jars. Boil the jars for 20 minutes (counting from the moment the water boils). After this time, pour out the water and put the hot jars upside down on the counter. Once the jars have cooled, they should be sealed.
- In the dishwasher: Arrange the jars on the dishwasher racks. Set a program that washes at 65-80 °C (149-176 °F). Do not put the tablet or other dishes in the dishwasher. At the end of the program, open the dishwasher, remove the jars and place them upside down on the counter. Once the jars have cooled they should be well sealed.
Percent Daily Values are based on a 2,000 calorie diet