Wednesday, May 1, 2013

Scandinavian Cucumber Salad

I lived in Scandinavia for two years when I was in my mid twenties. I ate lots of herring, ptarmigan (pigeon) and was always happy when I found this traditional cucumber salad on the buffet table. It is sweet yet vinegary-an unusual combination. These marinated cucumbers retain a summer crispness and serve as a light, fresh complement to meat or fish.
1 cucumber
1/4 cup vinegar
1 Tbsp. lemon juice
2 Tbsp. sugar
2 tsp. salt
1/8 tsp. white pepper
1 tsp. celery seed
1/4 cup finely chopped onion
2 Tbsp. finely chopped fresh parsley


Wash and peel cucumber. Cut into paper-thin slices.  Mix all of the rest of the ingredients until sugar has dissolved. Place into a container with the cucumber slices.  Marinate in the refrigerator for at least one hour before serving. If you have any left over, the marinated cucumbers will keep in the refrigerator for up to a week.

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