Swedish Cucumber Salad

January 1, 2012

Traditionally served with salmon, meatballs, potatoes, either for special occasions like a Julbord, or in everyday smorgåsbords.

  • 3 large English cucumbers (1 1/2 lbs)
  • 1 TB salt
  • 1/2 cup white vinegar (or rice vinegar)
  • 2 TB sugar
  • 1/8 tsp white pepper
  • 2 TB chopped fresh dill

Directions:

Slice cucumbers using a 1 mm slicing disc on food processor or slicing blade of cheese slicer. Sprinkle salt over slices, press with plate to remove excess moisture (about  1 or 2 hrs). Drain off liquid, pat cucumbers dry. Mix vinegar, sugar, white pepper and pour over cucumbers, sprinkle with chopped dill (you may add more sugar if you want it sweeter). Refrigerate for 2 hours, pour off liquid and serve!

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