Quick Pickled Cucumbers For Swedish Meatballs Recipes

QUICK SWEDISH PICKLED CUCUMBERS

Steps:

• Place sliced cucumbers and dill in a quart-size mason jar.
• Heat remaining ingredients in a saucepan over medium heat until simmering.
• Pour vinegar mixture into the jar with the cucumbers and dill. Let sit at room temperature for at least 30 minutes before using. If you are not eating them immediately, cover and refrigerate the cucumbers once the mixture has cooled to room temperature. The cucumbers are best fresh but will keep in the fridge for a week.

AQUAVIT'S SWEDISH MEATBALLS

Steps:

• Prepare the Meatballs.
• Combine the bread crumbs and 1/4 cup cream in a small bowl, stirring until all the crumbs are moistened.
• Set aside.
• Heat the oil in a small skillet over medium heat.
• Add the onion and saute for for about five minutes, until softened.
• Remove from heat.
• In a large bowl, combine ground beef, veal and pork, onion, honey and egg, and mix well with your hands (remember Julia--your impeccably clean hands).
• Season with salt and pepper to taste.
• Add the bread crumb/cream mixture and mix well.
• With wet hands (to keep mixture from sticking) shape the mixture into meatballs the size of golfballs, placing them on a plate slightly moistened with water.
• You should have about 24 meatballs.
• Melt the butter in a large skillet over medium-high heat.
• Add the meatballs, in batches if necessary, and cook, turning frequently, for about seven minutes, until the meatballs are browned on all sides and cooked through.
• Transfer the meatballs to a plate and keep warm.
• Discard all but one tablespoon of fat from the skillet.
• Prepare the Sauce.
• Return the skillet to the heat.
• Whisk in the stock, 1/2 cup of cream, preserves and pickle juice, and bring to a simmer.
• Season to taste with salt and pepper.
• Add the meatballs to the sauce, reduce heat to medium, and simmer for about five minutes, until the sauce thickens slightly and the meatballs are heated through.
• Serve hot with garlic mashed potatoes, lingonberry preserves and pickled cucumbers.

AQUAVIT'S QUICK PICKLED CUCUMBERS

Steps:

• Slice the cucumbers as thin as possible, using a mandoline if you have one.
• If you only have regular cucumbers, slice them in half lengthwise and scoop out the seeds before slicing.
• Put the slices in a colander and toss them with the salt.
• Let the cucumber sit while you prepare the marinade (or for up to about 30 minutes.
• Combine water, vinegar, sugar, bay leaf and allspice in a medium saucepan and bring to a boil.
• Remove from heat and let cool.
• Rinse the salt off the cucumber slices and squeeze out as much moisture as possible, using paper towels to blot them dry.
• Put the cucumbers in a medium bowl and add the marinade (the cucumber should be completely covered).
• Cover the bowl and refrigerate 3 to 6 hours before serving.

SWEDISH PICKLED CUCUMBERS

Steps:

• Put sliced cucumbers into a bowl.
• Stir vinegar, sugar, water, and salt together in a separate bowl to dissolve the sugar and salt; pour over the cucumbers. Sprinkle parsley over the cucumbers.
• Refrigerate cucumbers 3 hours to overnight.

QUICK PICKLED CUCUMBERS

Steps:

• 1. Slice the cucumber as thin as possible (use a mandoline or other vegetable slicer if you have one). Put the slices in a colander, toss them with the salt, and let stand for about 30 minutes.
• 2. Meanwhile, combine the water, vinegar, sugar, bay leaf, and allspice in a medium saucepan and bring to a boil. Remove from the heat and let cool.
• 3. Rinse the salt off the cucumbers, and squeeze out as much moisture as possible. Put the cucumbers in a medium bowl and add the pickling solution; they should be completely covered by the brine. Cover and refrigerate for 3 to 6 hours before serving. The pickled cucumbers will keep in the refrigerator for up to 5 days.