1-2-3 Style Scandinavian Pickled Vegetables offer a quick and easy, yummy style of pickling. You can pickle any vegetable or make mixed pickles using this recipe.
1-2-3 Style Scandinavian Pickled Vegetables offer a quick and easy, yummy style of pickling. You can pickle any vegetable or make mixed pickles using this recipe.
To make the pickles, choose the veggie or veggies that you want to pickle and prepare the veggie for pickling.
If you want to pickle cucumber, slice the cucumber into strips by slicing the cucumber longitudinally. You can also slice the cucumber into discs (not too thin). Place the cucumber into a colander, suspended in another dish. Add some coarse salt into the cucmber, and mix the cucumber around by hand to ensure that the salt is evenly distributed onto all of the cucumber. You will need a reasonable amount of coarse salt. Let the cucumber stand for at least 30 minutes to allow for the liquid to drain from the cucumber. Wash all the salt off of the cucumber with cold water and allow the water to drain off the cucumber for a few minutes.
If you use onion, slice the ends off the onion and peel the onion. Slice the onion through the middle from one of the ends. Slice the onion thinly across the flat end and separate the rings.
If you want to have softer veggies, boil a saucepan of water and put the vegetables you want to pickle into the boiling water for about 3 minutes. Remove the veggies from the water and allow to cool. Save the saucepan for a bit later.
Place the veggies into the pickling jar. Do not be scared to pack the veggies tightly into the jar.
Choose the vinegar that you want to use. I recommend white vinegar, apple cider vinegar or white/red wine vinegar. You can use 5% or 12% vinegar. Prepare the liquid using: 1 measure of white sugar, 2 measures of 5% vinegar and 3 parts water OR 1 measure of 12% vinegar, 2 measures of sugar and 3 parts water.
Place the mixture into a saucepan.Bring the the mixture to the boil to dissolve the sugar properly.
If you want softer pickles add the hot liquid into the pickling jar and fill the jar enough to cover the vegetables and seal the jar. Allow the pickles to cool to room temperature and store in a cool place or place them in the refrigerator for at least two days.
If you like your pickles crisp, allow the mixture to cool to room temperature before adding it into the pickling jar. Seal the pickling jar and place the pickling jar in a cool place or in the refrigerator for a few days.
