I am busy trying to prep for dinner and Santa Lucia (a Scandinavian Holiday). I make a miniature Smorgasbord every year on Christmas Eve. Many of these items I have always made from scratch. I have several pickled items to have on my Christmas Eve table. I will talk about each one as I post the recipe. I used to make several different kinds of breads as well. But since going grain free I have not been able to find any kind of substitute.
Pickles have been around a really long time. They have been mentioned in the bible as well as Shakespeare. Apparently, Aristotle praised the healing effects of pickles. I think every culture around the globe has various recipes for pickles. There are pickled beans, garlic, onions and of course the ever favorite cucumber.
In Sweden, they have pickles and pickled cucumber. What is the difference? Well, pickles are salty and no longer taste like a cucumber, while pickled cucumbers still taste like cucumbers and are slightly sweet with a hint of salt. This recipe really isn’t the traditional recipe. I added my Rosemary wine salt to give it a slight hint of wine and rosemary. It is ever so slight and you still get the flavor of cucumber coming through. This recipe is for a small batch and won’t last that long. Which means if I run out I can make another batch. Cucumbers will need to sit for 10 -20 days before the pickling process is done and it is the correct flavor profile. Due to the amount of time it takes to brine the cucumbers I gave myself ample time for them to cure in the fridge. I now know that I will have a small amount of pickled cucumbers on my table. If you want more just double or triple my recipe.
Nutritional Facts listed below and are based roughly 4 – 6 cucumber slices per serving.
1 1/2 cup thinly sliced cucumbers
1/4 cup champagne vinegar
1/2 cup plus two tablespoons water
1/4 cup monk fruit sugar
1/4 teaspoon rosemary wine salt
1 pinch white pepper
1/8 teaspoon rosemary wine salt
Chef’s note: to make traditional Swedish Pickled Cucumbers just use pink salt in place of the Rosemary Wine Salt.
Sterilize a pint size jar. Slice cucumbers in thin slices.
Place sliced cucumbers inside a cool sterilized jar.
Place a pan on the stove with vinegar, water, monkfruit sugar, rosemary wine salt, and a pinch of pepper. Cook until the monk fruit sugar has dissolved.
Once the liquid has cooled pour over the cucumbers in the jar. Top the cucumbers with the wine salt.
Seal the jar and place inside the fridge. Let sit 10- 20 days before eating or until pickled. Good for up to three months.
|Amount Per Serving|
|% Daily Value *|
|Total Fat 0 g||0 %|
|Saturated Fat 0 g||0 %|
|Monounsaturated Fat 0 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 0 mg||0 %|
|Sodium 17 mg||1 %|
|Potassium 20 mg||1 %|
|Total Carbohydrate 2 g||1 %|
|Dietary Fiber 0 g||0 %|
|Sugars 1 g|
|Protein 0 g||0 %|
|Vitamin A||0 %|
|Vitamin C||1 %|
|* The Percent Daily Values are based on a 2,000 calorie diet so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|