Total Time
Prep 15 mins
Cook 5 mins

This is out of Scandinavian Smorgasbord cookbook. They are the best ever.

Ingredients Nutrition


  1. Wash cucumbers (do not peel) and slice very thin. (a Mandolin works best) place in a bowl, sprinkle with salt and cover with a plate which will rest directly on the cucumbers. Place a heavy weight on top and refrigerate for a few hours.
  2. Combine sugar, vinegar and white pepper in saucepan and heat until sugar is melted. Cool. Pour over cucumbers, which have been well drained. Chill in refrigerator two or three hours before serving.
  3. Sprinkle with chopped parsley and serve.
Most Helpful

I did tweak this a bit to suit our tastes, but overall love the concept of this recipe. I left out the sugar and added a large smashed clove of garlic, a few thin slices of white onion, and dill seed to the brine. Instead of parsley at the end, I packed a pint jar with layers of the drained cucumber slices and sprigs of fresh dill. I poured the brine, still warm, over the cucs and dill and laid the garlic and onion on top of the mixture. My version may not be traditional at all, but came out quite tangy and tasty in our humble opinions and we shall continue to make quick pickles this way. Planning to cut the cucs a bit thicker so I can make a larger batch, that won't go soggy so fast, with some lovely summer farmer market pickling cucs. Thank you for sharing.

shelteredcreature July 27, 2014

great way to use the cukes from my garden. The whole family loved them. Thanks for the recipe. It was quick and easy, and the only change I made was not to melt the sugar mixture on the stove.

btschmidt July 01, 2010

Always a favourite in our house, this was an easy recipe that delivered on taste and freshness! I made it twice - once with white vinegar and then with some sherry vinegar......I have to say that the sherry vinegar was a little milder than the white vinegar! So, I may MIX them next time I make this, for a subtle taste of Scandinavia! I loved this recipe, especially the addition of the parsley - might add a little dill next time too! Made for T,Y and M tag game - Phase 1, merci for a great recipe jrobertfl! FT:-)

French Tart September 16, 2009