Swedish Pickled Cucumbers

Olivia Homecook
by Olivia Homecook
2 Jars
24 hr 30 min

Ever find yourself thinking that the jar of pickles you bought was too sweet, not sour enough, or maybe something you feel you could have made yourself?

Well, if these were one of your thoughts, or even if not, here is a recipe you can try out and alter to suit your desires.


While homemade pickles last for many months unopened, once opened, they are considered good for around 2 months.


Also, keep in mind that the longer you let your cucumbers sit, the less crunchy they become. Should you feel like the jars are occupying a good portion of your fridge space, consider gifting them!


For more recipe ideas please visit IG: olivia_homecook

swedish pickled cucumbers
Swedish Pickled Cucumbers
Recipe details
  • 2  Jars
  • Prep time: 30 Minutes Cook time: 24 Hours Total time: 24 hr 30 min
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Ingredients
For the cucumber
  • 1 kg cucumber, sliced
  • 2 cups or 480 ml drinking water (room temperature)
  • 4 tsbp salt
For the brine
  • ½ cup or 120 ml vinegar (12 %)
  • 1 cup or 200 grams granulated sugar
  • 1 tbsp salt
  • 1¼ cup or 300 ml water
  • ½ tsp crushed black pepper
  • ¼ tsp crushed white pepper
  • 2 small bay leaves
  • 2 tbsp yellow mustard seeds
  • Some fresh dill leaves (optional)
Instructions
For the cucumber
Wash and slice the cucumber. Set aside.
In a big bowl, add the water and salt, stir until dissolved, then add all the sliced cucumber.
Let sit in the fridge for 2 hours.
Take the cucumber out from the fridge and drain all the salt water. Set aside.
For the brine
In a medium pan, add mustard seeds, vinegar, sugar, salt, water, black pepper, white pepper, and bay leaves.
On a low heat, bring the mixture to a boil and stir so that the salt and sugar dissolves. Remove the pan from the heat, take out the bay leaves, and let it cool down.
Place the sliced cucumber into the sanitised glass jars (I used two 1 litre jars for this recipe), sandwiching the dill in between the layers of cucumber. Pour the brine into the jar. Secure the lid and keep in the fridge for at least 24 hours before serving.
Pickled cucumber with mustard seeds can stay unopened in the fridge for several months.
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