Scandinavian pickling is sweeter than what you would normally expect from pickled vegetables elsewhere, but nevertheless very tasty. You can of course pickle a variety of vegetables, rather than just cucumbers. I often make cucumbers and radishes. They are also ready within a couple of hours so even if you haven’t been very organised with the planning, can easily make them for your meal. This recipe is for light pickling solution, meaning delicate vegetables requiring short pickling time, for example vegetables with higher water content. Good general rule is vegetables you would eat raw.
125ml apple cider vinegar
75g caster sugar
1/2 tsp salt
2 juniper berries (dried is fine)
1 tsp yellow mustard seeds
1/2 tsp fennel seeds
1. Boil all solution ingredients together until the sugar has dissolved (couple of minutes), then let cool.
2. Thinly slice the vegetables. For this kind of slicing, I tend to use mandoline, as it will give you equally thin slices. On my mandoline I used level 0.5 for the radish, and 1.5 for the cucumber.
3. Place the vegetables in a ceramic or glass bowl (metallic one can affect the flavour). Pour the cooled solution over the vegetables, cover with cling film and place in the fridge for a couple of hours before serving.