The pantry gourmet, 290pp.
by Jane Doerfer
Rodale Press, Emmaus Pennsylvania, 1982
Cooking on page 32
Cookbooks like this were lifesavers for me when Poor John was in the Australian diplomatic corps and we lived in remote parts of the world.
Ingredients and common foods were often impossible to find or ridiculously expensive. That’s when and why I learned to make all sort of things, such as mayonnaise, from scratch—habits I keep to this day.
Over the years, I’ve made plenty of recipes from this book, but this was my first visit to page 32.
Swedish pickled cucumbers
3 1/2 pounds firm large cucumbers (about 5)
1 cup honey
3 cups white or cider vinegar
chopped parsley (optional)
Score the cucumbers by running the tines of a fork down their sides. Thinly slice, and place them in a deep mixing bowl.
Mix together the honey and vinegar, stirring until the honey is suspended in the mixture. Pour the marinade over the cucumbers, and press down with your hands or the back of a wooden spoon. Let the cucumbers sit for about 30 minutes, toss, and press down once again. The liquid should cover the cucumbers. Chill. Sprinkle the cucumbers with parsley before serving if you like.
The cucumbers will keep for up to 3 weeks if stored in a covered container in the refrigerator.
Makes 11 to 12 cups.
How it played out
The very first instruction is to score the cucumbers and, of course, I forgot! But I followed everything else, making just a third of a batch and using the more interesting cider vinegar.
I even got out the mandolin to speed up the job of slicing. That gadget is beginning to grow on me, and I still have all my fingers.
A nice dish and very easy to make, but I’m not big on sweetened salads, so probably won’t make again unless by special request or as part of a salad bar.