Pickled cucumbers from Scandinavian Everyday: Vibrant, Simple Meals from Northern Europe (page 47) by Nichole Accettola

  • dill
  • mustard seeds
  • Show all ingredients...
  • Serves : 1½ quarts

  • EYB Comments

    Pickles can be eaten after a few days but taste better after a week.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Scandinavian meatballs with shaken red currants; Vegetable and bean hash

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Pickles can be eaten after a few days but taste better after a week.

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