Credit: http://aniagotuje.pl

I’m not sure if it really is a Swedish recipe but that’s what we call it in Poland. It’s one of the easiest recipes for a pickled cucumber salad.

Ingredients: 

• 4, 5kg of cucumbers
• 2 large carrots
• 4l of cooled boiled water
• 1 cup of salt
• allspice, black peppercorns and mustard seeds

Brine:

• 6 cups of water
• 4 cups of white vinegar
• 4 cups of sugar

Steps:

Into cooled boiled water, put salt and mix thoroughly until it dissolves. 

Wash the cucumbers and slice thinly. Then cover them with salted water and leave on the side to soak for 2-3 hours. After this time remove the water with a strainer. 

Peel the carrots and slice them.

Into sanitized and dry jars put 2-3 allspice grains and peppercorns, ½ teaspoon of mustard seeds and a few slices of carrot. Then put in the cucumbers.

Fill the jars to the brim, shake them gently and leave for a couple seconds. There’s a lot of air in between the cucumbers and naturally they will fall to the bottom. If you’re inpatient you can help them with a spoon.

Prepare the brine. Into the pot pour water, add white vinegar and sugar, mix and boil.

Fill the jars with hot mixture almost to the top. Stir it gently to remove air (I like to do it with a chopstick or something long and thin if I don’t have one available). 

After you’re sure you removed all of the air, fill the jars with leftover brine and close them.

Pasteurize in a water bath for 15 minutes.

***Side note: like with every pickle recipe you can spice it up by adding some chili flakes or spicy pepper. Just remember not to overdo it.***