Pickled Cucumber Slices
Ok, so get this: I’ve been planning to take T and part of my family to Australia for quite some time. And when we were finally ready to leave, my creepy super ego whispered to me “Psst!!…Yeah you, – who else?! Don’t you go telling everyone on the internet that you’re leaving the Continent. They’ll be all over your goodie shelf and invaluable collection of classical cd’s in no time! No, just go with the flo and don’t say a word. You hear me? Not.a.word.” And naturally I was kind of freaked out, because my super ego usually speaks in a more husky Jack Donaghy/Alec Baldwin kinda way, but this was shrill talk! So away flew my dreams of posting care- and bra-free stuff while on the road (coz we all know what that’s like and I swear, you would have been all: Heidi’s posts are so relaxed, I feel like I’m on holiday too). But no, there would be none of that. So all I managed to do was post one photo of the flødeboller and before I knew it, I was back and had a pile of ph.d.-type emails to answer and books not to read. Thank Cookies that’s all over now.
But you think that’s it? Nope! The fantastic trip and revisiting my roots aside, we have never eaten so much great food in our lives and I have so much I want to tell you. I’ll try to let it out by and by, so I don’t spray it all over your t-shirt. First up: Pickled Cucumber Slices that ooze of the fact that we’d both missed our kitchen A LOT and just loved being able to fondle it again.
The recipe is my adaptation of Danish TV chef/garden lady Camilla Plum’s cucumbers here (Danish):
Pickled Cucumber Slices (makes one large glass)
- 40 grams pale cane sugar (or else the “syrup” turns too brown)
- 20 grams regular sugar
- 12 grams salt
- 30 ml. regular cooking vinegar
- 30 ml. white balsamic or apple cider vinegar
- Approx. 30 coriander seeds
- 3-4 cloves
- 10 black pepper corns
- 10 rose peppers
- 1/2 tsp. cumin seeds
- 250-350 grams thinly sliced cucumber
- 1 middle/large jar
First, disinfect the jar and its lid by pouring scalding hot water over them (you can do it in a sieve over the sink) and leave them to cool down while you start cooking. Clean the cucumber and slice it very thinly. Put the slices in the jar and set aside. Place all of the other ingredients in a saucepan and heat them until the sugar and salt have dissolved. Pour the “syrup” (even by now it won’t have a syrupy consistency, but I don’t want to call it brine either) over the cucumbers and seal the jar immediately making sure it won’t leak. Turn the jar upside down a couple of times to distribute the syrup and spices evenly among the slices and put the jar in the fridge.
You can eat the cucumbers right away if you like them crunchy, but a couple of hours waiting time will make them softer and more transparent and another day will really let the spices do their voodoo. Enjoy them on pates, hotdogs, with a good roast, poultry, or even in your Ribbenstegssandwich. Main thing is: Enjoy!