Swedish Pickled Cucumbers

It's that time of year again! Time to get out your cukes and make

SWEDISH PICKLED CUCUMBERS
1 lb. cucumbers (you can use English or Persian or whatever you have, really)

Pickling solution:
2 parts white vinegar
1 part granulated sugar
½ part water
white pepper and dill to taste

If the skins of your cucumbers are unpalatably thick or knobbly, peel them first. Slice thinly into coins. If you have a mandoline to make this task easier, so much the better.

In a saucepan, mix together the vinegar, sugar and water and heat, stirring, just until the sugar dissolves. Allow to cool COMPLETELY. (If you add the cucumbers to the solution before it cools, the cucumbers will shrivel.) Also, try a bit of this solution first to see if it's to your taste, and adjust accordingly. It should taste sweet, but have a significant sour kick.

Stir the cucumbers into the cooled pickling solution, along with some grinds of white pepper and as much dill (fresh or dried) as you feel like using. Cover and refrigerate, preferably overnight. Serve as a tasty side dish.

Variations: I've seen other recipes where folks add things like a sliver of ginger, thin-sliced red onions or whole yellow mustard seeds. Let me know how it goes if you use these.

Makes a nice nod to the notion of "salads" at your Julbord. Enjoy!

Contributor: Karl Eriksson and the nation of Sweden