Fresh Cucumber Relish Swedish Style

Into a small mixing bowl, pour 2 Tablespoons white vinegar. Add 2 Tablespoons sugar, 1/2 Cup water, and a pinch of white pepper. Whisk these together until the sugar dissolves. Set aside while preparing cucumbers.

Wash cucumbers. If using English cucumbers, there is no need to peel the skin off. If using home grown or regular seeded cucumbers, I recommend peeling the tough outer skin. Slice cucumbers lengthwise down the middle. Scoop out seeds if using the seeded variety. Slice cucumbers lengthwise down the middle of each half, and repeat for each quarter. Now, dice the cucumbers.

Peel a small red onion. Dice onion to measure about 3 tablespoons.

Combine water/vinegar mixture, onions, and cucumber in a medium sized bowl. Add 1 tablespoon dill. Gently combine all ingredients. Divide into the glass jars*.

Refrigerate 2 hours… this is not necessary before serving, but it does get them nice and chilled, and helps the flavors to marinate.

Keeps for a week in the fridge.

*Depending on the actual size of the cucumbers, you may or may not fill the jars, and it is possible you will have some relish that won’t fit. That’s okay. If you end up with more than will fit, simply chill this in a juice glass, and serve it first!