Class-side dish ID-44 Sub- Culture-Swedish Servings-8.00
2 cucumbers, up to 3
1 cups sugar
1 cups vinegar, up to 1 1/2c
pinch salt and pepper
Peel the cucumbers and groove them neatly with a silver fork. Slice thinly. Make a brine of sugar, vinegqar, and condiments (salt and pepper), and stir until sugar melts. Pour it over the cucumbers and chill in refrigerator a couple of hours before serving. Then sprinkle generously with parsley and serve crisp and cold. This is a succulent completment to fish and meat dishes, a refreshing ingredient in other green salads, and wonderful with just plain bread and butter.
Comments: From "The Smorgasbord Cookbook", by Anna Olson Coombs, p. 122, Paperback Library, New York, 1958 The favorite vegetable of the smorgasbord is without doubt the delicately pickeled fresh cucumber. Prepared this way cucumbers are completely digestible. ===============================================================================