Craig Claiborne

Swedish Cucumbers

Preparation info

  • 6

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 3 large cucumbers
  • ¾ teaspoon salt
  • 1 teaspoon sugar

Method

  1. Peel the cucumbers, leaving a bit of the skin on for color. Halve the cucumbers lengthwise and scoop out the seeds. Slice thin and sprinkle with the salt. Refrigerate for at least one hour. Drain.

  2. Sprinkle cucumbers with the sugar and pour vinegar over them. Sprinkle with pepper and parsley to taste.