Scandinavian pickled cucumber from Salt Sugar Smoke: How to Preserve Fruit, Vegetables, Meat, and Fish (page 212) by Diana Henry

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Notes about this recipe

  • Frenchfoodie on January 01, 2026

    UPDATE Finished about 12 weeks after making and they stayed crunchy throughout. The pickling liquid was very acidic but with great flavour from the dill, one for small but satisfying portions. ORIGINAL Jarred on 1 jan 2026 with lebanese cucumbers. Wasnt quite sure about the size of fronds of dill, may have been a bit conservative.

  • eeeve on August 13, 2015

    This is lovely and seems to last forever in the fridge. Used Lebanese cucumbers instead of pickling ones.

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