Swedish Cucumbers


3 medium cucumbers
1/2 cup white vinegar
1/3 cup sugar
1/2 cup water


Peel cucumbers, then score by running the tines of a fork down each one. Slice thinly. Spread slices in layers on a large plate, very lightly salting each layer before adding the next. Place another plate of the same size on top. Weigh it down with a heavy object (I use a water kettle, half full) for 1 hour.

In the meantime, measure and mix in a small bowl the next 3 ingredients.

Set aside.

Holding the plates over the sink, squeeze them together to remove excess liquid. Put pressed cucumbers in a quart jar, add the vinegar solution, and stir lightly. Cover and store in refrigerator at least another hour before serving. They will keep for 2 or 3 days.


4 to 6 servings; recipe may be doubled.

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