Follow these steps for perfect results
cucumbers
peeled, seeded, cut into strips
vinegar
sugar
water
mustard seed
turmeric
dill
Peel cucumbers and scoop out seeds.
Cut cucumbers into strips.
Soak the cucumber strips in water with 3 teaspoons of salt overnight (approximately 24 hours).
Drain the cucumbers, do not rinse.
Prepare the syrup by combining 1 1/2 cups vinegar, 1 1/2 cups sugar, and 1 1/2 cups water in a saucepan.
Add a dash of mustard seed and turmeric to the syrup.
Bring the syrup to a boil.
Simmer the syrup for 5 minutes.
Pack the cucumber strips 'asparagus fashion' (vertically) into sterilized jars.
Pour the hot, boiling syrup over the cucumbers in the jars, filling them to the top.
Before sealing each jar, add a sprig of dill.
Seal the jars tightly.
Expert advice for the best results
Ensure jars are properly sterilized to prevent spoilage.
Adjust sugar and vinegar to your taste preference.
For a spicier pickle, add a pinch of red pepper flakes.
Everything you need to know before you start
10 minutes
Yes, requires overnight soaking.
Serve in a small bowl alongside other appetizers or as a condiment.
Serve chilled as a side dish to open-faced sandwiches.
Accompany grilled meats or fish.
Add to charcuterie boards.
Crisp and refreshing
High acidity and slight sweetness
Discover the story behind this recipe
Traditional Danish condiment often served with smørrebrød (open-faced sandwiches).
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