Quick Pickled Cucumbers

Chef Marcus Samuelsson, who was born in Ethiopia but grew up in Sweden, produces the most amazing food. I first tasted his artistry at Manhattan’s Aquavit restaurant back in the 1980s. What a revelation! Who knew Swedish food could be so delicious? Samuelsson is now a celebrity chef and has opened a new restaurant in Harlem, Red Rooster. A dinner visit there is high on my list. In the meantime, I often make this dish to accompany Samuelsson’s scrumptious Swedish meatballs.

Quick Pickled Cucumbers
Type: Side dish
Prep time: 
Cooking time: 
Total time: 

Servings: 4-6

I’ve adapted this just a tad.
  • 1 English (hothouse) cucumber
  • 1 tablespoon kosher salt
  • 1 ½ cups water
  • ½ cup white wine vinegar
  • 1 cup sugar
  • 1 bay leaf
  • 2 allspice berries or juniper berries

  1. Slice the cucumber very thin. I use a very sharp knife, but you can use a mandoline. Put slices in a colander with the salt and let the salt work for about 30 minutes.
  2. Combine the water, vinegar, sugar, bay leaf, and allspice in a medium saucepan and bring to a boil. Remove from heat and let cool.
  3. Rinse the salt off the cucumbers. Squeeze as much water out of the cucumbers as you can, then place them in a large bowl. Pour the pickling liquid over the, covering them completely. Let them sit at room temperature for about 30 minutes, up to 1 hour. They will keep in the fridge for a couple of days.


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  1. Pingback: Swedish Meatballs « Washington Square Park Hawks

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