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Scandinavian Pickled Cucumber Salad

This is an old favorite served in Sweden, Norway, and Denmark alike. Here’s how my 90-year-old mother has always made her beloved “gurka”. She always prefers a sprinkling of chopped fresh dill fronds to garnish it when she serves it, but says that other folks sometimes use fresh parsley instead.

Source: My mother, Vivian Erickson Rittenhouse (Entered by Janice Matthews)
Serves: about 2-3 servings; multiply the quantities as needed; it keeps well

1 large cucumber, washed and peeled      View Available Products
3 T. water
4 T. sugar
1/2 cup white vinegar
1/4 tsp. salt
1 pinch white pepper
1 sprig dill or parsley, chopped      View Available Products

Step by Step Instructions
  1. Score the cucumber lengthwise with the tines of a fork, then slice it very thinly into attractive notch-edged "wheels". Put slices in a shallow non-metal dish.
  2. Mix all remaining ingredients (except dill or parsley). Pour this liquid over the cucumbers. Mix, then cover and chill several hours to blend the flavors. When ready to serve, garnish with the dill or parsley.


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