Cucumber salad..

Recipe

This wasn’t planned but cucumbers were on sale so I thought: “why don’t we make some cucumber salad – it’s such a nice side dish and very easy to make..” There’s more than one way to do this – this is just the way I do it. I prefer to let it rest until the next day to let the cucumbers marinade. If you know you’ll eat it fast or you make a small portion, you don’t have to use atamon. It’s best for when you pickle something and want to keep it for a long time. It’s possible to tweak the amounts to your liking. Just try and see what works for you.

We’ll need:

  • 2 cucumbers
  • 4 dl. vinegar (I had brown so that’s what I used)
  • 2 dl. water
  • 150 g. sugar
  • 2 Tsp. salt
  • a small pinch ground pepper
  • 2 Tsp. liquid Atamon (sodium benzoate)
  • A jar big enough to contain 1 liter of liquid. Wash it really well, rinse it completely clean of soap, dry it on the outside only, and then rinse it in a bit of atamon.

How to:

  • Chop the cucumbers into thin-ish slices. Don’t peel them, just wash them.
  • Put the slices into the jar and leave them.
  • In a pot combine vinegar, water, sugar and salt. Get it boiling for a minute then remove it from the heat.
  • Add pepper and atamon.
  • Let the pickle juice cool off until just above luke warm.
  • Pour the pickle juice into the jar, covering the cucumber slices completely. Close the lid. The warmth from the pickle juice will create a vacuum and keep the lid really tight.
  • You can eat them after a couple of hours but they’re better if they rest for a day or two. Shake the jar gently once in a while to get the pepper all around. When the jar is opened, keep it in the fridge.
Done!

I recycle and I just happened to have a jar where the label says “cucumber salad”. Perfect! 😉

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