food, Recipes

Pickled Scandi cucumbers

Robbert Koene


1½ cups white-wine vinegar ¼ cup Absolut Citron vodka juice of 1 lemon 200g sugar 1t salt 1T coriander seeds 10 black peppercorns 1 red chilli 350g mini cucumbers, sliced lengthways 2 lemon slices 3 dill sprigs, leaves only


Bring all the ingredients except the cucumber, lemon slices and dill to a boil in a pot, stirring until the sugar has dissolved. Remove it from the heat and let it cool. Pack the cucumber, lemon and dill into a sterilised jar. Pour in the vinegar mix, making sure the cucumbers are well covered, and seal the jar. Store it in the fridge and use it within two months of opening. Serves 2 - 4 Originally published HL September 2015