Swedish pickles



  • 3 English cucumbers or Japanese cucumbers, thinly sliced
  • 2 tbsp salt
  • 1 cup sugar
  • 1 cup white wine vinegar or apple cider vinegar
  • ½ cup water
  • 1 tsp caraway seeds coarsely ground


40 minutes
  • 1In a bowl, toss the cucumbers with the salt and let sit for 1 to 2 hours.
  • 2Meanwhile boil the vinegar, sugar, water and caraway seeds in a saucepan over medium-high heat, for about 5 minutes. Let cool.
  • 3When liquid is at room temperature strain through a fine sieve.
  • 4Using your hands, squeeze the cucumbers to release any excess liquid. Transfer the cucumbers to the pickling liquid and stir. Chill the cucumbers for at least 1 hour before serving.
  • 5
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