RCI-PF.001.0014.001
Danish White Cucumber Pickles
This is my mother's recipe with a few adaptations by me. They are wonderful crisp white, sweet pickles that go well with anything (except maybe ice cream). You nearly always see this pickle on Danish open faced Liver pate sandwiches.
Prep10 min
Cook35 min
Total45 min
Servings4
Difficultybeginner
Ingredients
- 7 large
- 8 cups
- pickling vinegar8 1/2 cups
- 1 cup
Method
1
Rinse the large cucumbers thoroughly under cold water and scrub gently to remove any dirt or debris. Pat dry with a clean cloth.
2
Trim the blossom end from each cucumber and discard. Slice the cucumbers lengthwise into quarters, then cut each quarter into spears approximately 3-4 inches long.
3
Combine the sugar, pickling vinegar, and water in a large stainless steel pot. Bring the mixture to a boil over medium-high heat, stirring occasionally until the sugar dissolves completely.
10 minutes
4
Carefully place the cucumber spears into the boiling pickling liquid, working in batches if necessary to avoid crowding. Return the mixture to a gentle boil.
5
Simmer the cucumbers for 3-5 minutes until they turn translucent and become slightly tender but still crisp.
4 minutes
6
Remove the pot from the heat and allow the cucumber spears to cool slightly in the pickling liquid for a few minutes.
7
Using a slotted spoon, carefully transfer the cucumber spears to clean glass jars or serving containers, distributing them evenly.
8
Pour the hot pickling liquid over the cucumber spears in the jars, ensuring they are completely covered. Leave approximately ½ inch of headspace at the top.
9
Allow the pickles to cool to room temperature before sealing the containers. Once cooled, cover and refrigerate for at least 24 hours before serving to allow the flavors to fully develop.