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