Pickled Cucumber

When your greenhouse produces an abundance of cucumbers or, when the organic cucumbers are sold at a good price on the market, then it is important to take the opportunity to make your own pickled cucumber! This recipe is a free interpretation of a beloved Mother-in-law’s variant. She made a jar every summer, and when the cucumber was finished, she simply added a little more. If the taste became too weak, she poured on a splash of vinegar. Try some pickled cucumber for your own dinner by following these simple steps!

Ingredients for Pickled Cucumber

• Fresh cucumber, preferably home-grown. If you do not have it, organic from the store works just as well.
• 1 part Vinegar
• 2 parts sugar
• 3 parts Water
• Parsley
• Mustard seeds
• A pinch of salt

Instructions

1. Boil the water, sugar, and vinegar until the sugar has dissolved, and allow it to cool. You may need to stir a bit.
2. Slice the cucumber thinly with a Mandoline, for example.
3. Put the cucumber, parsley, mustard seeds, and salt in a cleaned glass jar.
4. Pour the boiled liquid when it has cooled to cover the cucumber and put on a tight-fitting lid.

Serve it with

Pickled cucumber can be served as an accompaniment to the sandwich or hamburger. Particularly suitable if there is a slice of sausage and a dollop of mayonnaise underneath. Or simply, make a fresh salad by adding some onion, carrots, and some chopped dill.

Enjoy!