Pickled Cucumbers, Improved Edition

I’ve posted these cucumbers before, but my latest batch turned out so nicely, that I thought I’d share the spice-combo with all of you fine people. And just to be clear, this is still a reworked version of Camilla Plum’s recipe:

Pickled Cucumbers, Improved Edition

  • 5-600 grams cucumber in thickish slices (I used two large ones)
  • 125 grams light brown cane sugar
  • 25 grams sea salt
  • 1 dl. clear regular cooking vinegar (“lager eddike”)
  • 1/4 dl. elderflower vinegar from Meyer’s (if you’re not in Denmark, any sweet white vinegar will do: Apple cider, white balsamic etc)
  • 1 tsp. fennel seeds
  • 1 tsp. coriander seeds

Slice the cucumbers and set aside. Take a large jar, put it in the zink and shower it and its lid with boiling water. Using a tea towel or other protection for your fingers, fish out the jar, pour out the water and leave the jar on the counter. Then add all of the above ingredients EXCEPT the cucumbers. Close the lid carefully and shake a couple of times to mix the ingredients. Be careful when opening the lid as it may pop or “spit” a little depending on the temperature. But do follow the steps in this order as I believe the hot jar made all of the difference in luring the spices out of their cases. Then add the cucumbers, close the lid, shake again and leave it in the fridge. Done!

They’re good to go after 3-4 hours, but are even better several days later. The picture above was taken 48 hours into the process, when the cucumbers had mellowed and the spices settled in.