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
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 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.
Cookbook Recipes
- Cantuccini Toscani from Karen’s Kitchen Stories
- Caramelized Onion and Goat Cheese Canapes from Family Around the Table
- Ladyfinger Ice Cream Cake (Temple de Glacé) from That Recipe
- Marcus Samuelsson’s Quick Pickled Cucumbers from Palatable Pastime
- Pasta Primavera from Hezzi-D’s Books and Cooks
- Simple Ground Beef Tamales from A Kitchen Hoor’s Adventures
- Spicy Italian Salad from Art of Natural Living
- Taco shells and Cheese from Jen Around the World
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Marcus Samuelsson’s Quick Pickled Cucumbers
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Marcus Samuelsson’s Quick Pickled Cucumbers
Marcus Samuelsson's Quick Pickled Cucumbers
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
Nutrition
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