Agurk Salat – Danish pickled cucumbers

I normally do Week 3 and Week 4 of our regular marathon, this time the themes i chose were available only in week 2 and week 3. So it is kind of back to back cooking for me at home. Next month we are running a mega marathon, 30 days of cooking, i m doing mega BM after a 1.5 years, though i had the list ready a month before, i have started cooking only this week. 
My mom and dad are here with me, my mom feels i m always in the kitchen, 😃 she doesn’t know that i m cooking ahead, if she finds me cooking and posting the same day  for the Mega BM, she would think my husband is torturing me everyday😅
Coming to today’s recipe, i chose Scandinavian cuisine for Week 3 of BM. The plus of this cuisine is you have a wide spectrum of cuisines to chose from. Finnish, Swedish, Norwegian, Icelandic, Danish and Estonian cuisine. Now having so many choices makes you dizzy most of the times, to put myself away from that misery, i chose simple recipes to showcase. I have a bread planned for tomorrow, hope i get time to make it. I have few bakes from the nordic cuisine in my kitchen here, the flavorsome pulla bread, Kanelboller/Cinnamon Buns, colorful st.lucia buns, Swedish Tea ring.
Today’s recipe is a simple cut and pour one. These pickles will be ready in an hour. They taste yumm as such, usually served along meat dishes, to give that neccessary acidic taste, i bet they will be yumm with sandwiches too. We have many such vinegar pickles in our cuisine, let us add this cucucmber pickles to that list. Do try and let me know how you liked it.

Ingredients
2 no’s Lebanese cucumbers
1/2 cup white vinegar
1/4 cup sugar
1/2 tsp black peppercorns, pounded
2 pinches of salt
Method
  • Wash the cucumbers well. If you prefer, you can peel the cucumbers, but I have left it as such. I have used a 250grams jam bottle. Make sure the bottle is clean. Slice the cucumbers thin. Fill the jar with sliced cucumbers.
  • In a saucepan, take vinegar and add sugar, heat the solution until the sugar dissolves. I added 2 tbsp of water to dilute the strong flavor of vinegar. Take it off the heat. Add  salt and pounded pepper to the solution.
  • Let the solution sit for 5 minutes, and let it cool. Pour the solution into the cucumber bottle. Let it sit for an hour minimum. Keep it refrigerated and serve it along with meat dishes. These pickled cucumbers can be used in sandwiches too. They will stay good in the refrigerator for a week.