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Swedish Cucumbers

Swedish Cucumbers
1 vote, 4.00 avg. rating (79% score)
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Yield: 4 to 6 servings; recipe may be doubled.

Early in my marriage to his son, I watched my father-in-law, Charlie, prepare Swedish Cucumbers. I can remember Charlie peeling cucumbers at the pantry sink in Worcester, Massachusetts. (I would never have dared to call my mother-in-law by her first name!)

After more than 50 years of marriage, yes, to the same wonderful guy, I still make Charlie's Swedish Cucumbers. They are a delicious addition to any meal and have always been a favorite with our three children and their children.

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  • 3 medium cucumbers
  • 1/2 cup white vinegar
  • 1/3 cup sugar
  • 1/2 cup water


Peel cucumbers, then score by running the tines of a fork down each one. Slice thinly. Spread slices in layers on a large plate, very lightly salting each layer before adding the next. Place another plate of the same size on top. Weigh it down with a heavy object (I use a water kettle, half full) for 1 hour.

In the meantime, measure and mix in a small bowl the next 3 ingredients.

Set aside.

Holding the plates over the sink, squeeze them together to remove excess liquid. Put pressed cucumbers in a quart jar, add the vinegar solution, and stir lightly. Cover and store in refrigerator at least another hour before serving. They will keep for 2 or 3 days.
Updated Sunday, April 21st, 2002

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