Swedish Cucumber Salad

From “Superbly Swedish”, edited by Martha Wiberg Tompson, which was a gift from my Great Aunt Helen Walden.  This salad is always a part of the Anderson family’s Christmas Eve smorgasbord.

2 English cucumbers
3/4 cup hot water
1 cup sugar
1/2 cup distilled white vinegar
ice cubes

finely chopped parsley

Mix the hot water and sugar to dissolve.  Add ice cubes to make 1-1/4 cups.  Add vinegar.  Halve cucumbers lengthwise and scoop out seeds as necessary.  Slice thinly.  Pour dressing over cucumbers and add parsley.  Chill for at least 2 hours.  Stir and drain before serving.

Published in: on December 24, 2009 at 8:55 am  Leave a Comment  

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