Post by Baking_Bud on Nov 25, 2002 2:34:02 GMT -6
This is a tried and true Swedish recipe, from me to you....!
** Inlagd Gurkas (Swedish Pickled Cucumbers) **
4-6 cucumbers ... Peeled and then scored = which means to take the tines of a fork to make DEEP groves all the way down the length of the cucumber once it is peeled... Usually most people take and cut these cucumber slices paper thin, but I personally like to cut mine thicker to leave them with a bit of a crunchy texture. I also use a hand held cutter that leaves the slices with a wavy edge. > ___ = the approximate width that I leave mine, which equals about 25 slices per cucumber.
1 medium white onion... Make thin slices, and leave them in rings.
* Put both of the above ingredients into salted ice water. Let set in your refrigerator 2 hours... (The only way to know if your water has a STRONG salty taste is to dip a spoon in and taste it yourself, as your volume of water will change depending on the number of cucumbers that you use per the crowd you are serving...)
******************************************
To Make the "BRINE": Mix 1 cup sugar with 1 cup water, and cook while continuously stirring over heat until the sugar is completely dissolved. The cloudy look will disappear when ready.) LET THIS MIXTURE NOW COOL...
> Add the following to the sugar and water mixture after they have completely cooled off:
1/2 cup salad oil "and" 1/2 cup white vinegar > mix well... **************************************************************
Drain the cucumbers and rinse VERY well with water.( I usually use a colander and a big bowl to keep rinsing back and forth a number of time!) Let the water drain off of the cucumbers as much as possible, flipping them in the colander every few minutes. Transfer to a bowl and pour the brine over the cucumbers and refrigerate. (The very best flavor will occur if you let these marinate for 24 hours before eating. Stir occasionally to make sure the flavors stay equally blended... I have sometimes been rushed and did them in as little as 5 hours in the refrigerator and they still taste very good! )
** NOTE: 4-6 cucumbers = (100-150 slices) is a sufficient number for a small family gathering. If you are expecting a "large crowd", then just keep cutting to your best estimate of need.
Enjoy! These are wonderful! Baking Bud
** Inlagd Gurkas (Swedish Pickled Cucumbers) **
4-6 cucumbers ... Peeled and then scored = which means to take the tines of a fork to make DEEP groves all the way down the length of the cucumber once it is peeled... Usually most people take and cut these cucumber slices paper thin, but I personally like to cut mine thicker to leave them with a bit of a crunchy texture. I also use a hand held cutter that leaves the slices with a wavy edge. > ___ = the approximate width that I leave mine, which equals about 25 slices per cucumber.
1 medium white onion... Make thin slices, and leave them in rings.
* Put both of the above ingredients into salted ice water. Let set in your refrigerator 2 hours... (The only way to know if your water has a STRONG salty taste is to dip a spoon in and taste it yourself, as your volume of water will change depending on the number of cucumbers that you use per the crowd you are serving...)
******************************************
To Make the "BRINE": Mix 1 cup sugar with 1 cup water, and cook while continuously stirring over heat until the sugar is completely dissolved. The cloudy look will disappear when ready.) LET THIS MIXTURE NOW COOL...
> Add the following to the sugar and water mixture after they have completely cooled off:
1/2 cup salad oil "and" 1/2 cup white vinegar > mix well... **************************************************************
Drain the cucumbers and rinse VERY well with water.( I usually use a colander and a big bowl to keep rinsing back and forth a number of time!) Let the water drain off of the cucumbers as much as possible, flipping them in the colander every few minutes. Transfer to a bowl and pour the brine over the cucumbers and refrigerate. (The very best flavor will occur if you let these marinate for 24 hours before eating. Stir occasionally to make sure the flavors stay equally blended... I have sometimes been rushed and did them in as little as 5 hours in the refrigerator and they still taste very good! )
** NOTE: 4-6 cucumbers = (100-150 slices) is a sufficient number for a small family gathering. If you are expecting a "large crowd", then just keep cutting to your best estimate of need.
Enjoy! These are wonderful! Baking Bud