Marcus Samuelsson’s Quick Pickled Cucumbers

Marcus Samuelsson’s Quick Pickled Cucumbers,  from his cookbook Marcus Off-Duty, are the cukes he says he brings everywhere.

Marcus Samuelsson's Quick Pickled Cucumbers

Marcus Samuelsson’s Quick Pickled Cucumbers

By Sue Lau | Palatable Pastime

Marcus Samuelsson’s Quick Pickled Cucumbers is my recipe of the day with  the  blogging group From  Our Dinner Table. We are sharing favorite cookbook  recipes with you today.

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Marcus Samuelsson's Quick Pickled Cucumbers

Marcus says he takes these everywhere and that this Swedish quick pickle is the best. I haven’t sampled every Swedish  cook’s creation but he  may be right.

The spicing is subtle but delicious.  And it may be what makes the difference.

When I made these to go with Helga’s Meatballs, as part of a promoted book  review, I was pleasantly surprised.  One doesn’t necessarily  expect something like a cucumber salad to be so memorable. But I find myself adopting those spices into my own recipes for added depth  of flavor.

The recipe hails from the cookbook Marcus Off Duty. Peek at it leisurely  with no  obligation to buy.


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Marcus Samuelsson’s Quick Pickled Cucumbers

Marcus Samuelsson's Quick Pickled Cucumbers

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Marcus Samuelsson’s Quick Pickled Cucumbers

Marcus Samuelsson's Quick Pickled Cucumbers

Sue Lau
From Marcus Off Duty
No ratings yet
Prep Time 10 mins
Cook Time 15 mins
Curing and refrigeration 2 hrs 30 mins
Course Salad
Cuisine African, Swedish
Servings 6
Calories 140 kcal

Equipment

  • 1 colander
  • 1 quart jar

Ingredients
  

  • 1 English cucumber
  • 1 tablespoon kosher salt
  • 1-1/2 cups water
  • 1/2 cup white wine vinegar
  • 1 cup sugar
  • 1 fresh bay leaf
  • 2 allspice berries

Instructions
 

  • Trim ends of cucumber and slice on a mandoline using the thinnest setting, or slice by hand extremely thin.
  • Place sliced cukes in a colander in the sink and toss with the salt.
  • Let rest for 30 minutes.
  • Bring remaining ingredients to a boil in a saucepan and then let cool.
  • Rinse the cucumbers well with cool water and drain, then pat dry.
  • Place them in a quart canning jar and cover with the brine.
  • Refrigerate 2-3 hours before serving.

Notes

From the kitchen of palatableppastime.com | Cukes will keep several weeks, refrigerated.

Nutrition

Calories: 140kcalCarbohydrates: 35gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1167mgPotassium: 83mgFiber: 1gSugar: 34gVitamin A: 54IUVitamin C: 2mgCalcium: 11mgIron: 1mg
Keyword cookbook recipe, Marcus Samuelsson recipe
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Marcus Samuelsson's Quick Pickled Cucumbers

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