Swedish Pickled Cucumbers

Swedish Pickled Cucumbers

10
Jill Fisher 1

"An easy and tasty side dish."

Ingredients 3 h 10 m {{adjustedServings}} servings 29 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 29 kcal
  • 1%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 7.3g
  • 2%
  • Protein:
  • 0.5 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 75 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. Put sliced cucumbers into a bowl.
  2. Stir vinegar, sugar, water, and salt together in a separate bowl to dissolve the sugar and salt; pour over the cucumbers. Sprinkle parsley over the cucumbers.
  3. Refrigerate cucumbers 3 hours to overnight.
Tips & Tricks
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See how to turn fresh beets into homemade pickles.

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Reviews 10

  1. 12 Ratings

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Torbiechef
9/11/2014

My grandmother and mother always made this recipe and taught me; however we add dill instead of parsley and sprinkled it with freshly ground black pepper. Sometimes we added finely sliced onions too. I often add alittle more sugar to suit my tastes. It has been a favorite accompaniment of mine to all meat dishes or by itself as an appetizer. I find it best after being refrigerated at least overnight.

Jenny
12/2/2012

My mum used to make this when I was a kid.I am defintely going to use your recipe!

Jacolyn
2/22/2013

Simple and good! I sprinkled paprika on top for a bit of color. I could see these having a few seasonings like onion powder or a dash of cayenne pepper.