The Pickled Cucumbers I Take Everywhere From 'Marcus Off Duty'

By
Maggie Mariolis
Maggie Mariolis is a contributing writer at Serious Eats.
Maggie Mariolis

Maggie Mariolis is a freelance writer and recipe wrangler. A pastry gal by training, she spent three years atFood & Winemagazine.

Learn about Serious Eats' Editorial Process
Updated April 09, 2019
Helga's meatballs
Photograph: Paul Brissman

Pickled in a solution of water, white wine vinegar, sugar, a bay leaf and a couple of allspice berries, these cucumbers from Marcus Samuelsson's new cookbook,Marcus Off Duty,are super basic and spot on. The paper-thin slices of cucumbers, salted and rinsed, stay miraculously crisp, and are perfect for sandwiches, salads, or as a stand-alone side. The sweet pickle juice is used to enliven the lingonberry gravy for Helga's Meatballs (though I've also made salad dressing with it to serve with schnitzel, which killed). Samuelsson suggests using the liquid to pickle the veg of your choosing, and I plan on canning jars of these simple pickles as gifts for the holidays.

Excerpted fromMarcus Off Duty: The Recipes I Cook at Home© 2014 by Marcus Samuelsson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Recipe Details

The Pickled Cucumbers I Take Everywhere From 'Marcus Off Duty'

Active15 mins
Total3 hrs 40 mins
服务8 to 12 servings
Makes1 1/2 cups

华体会应用下载

  • 1English cucumber(see notes)

  • 1tablespoonkosher salt

  • 1 1/2cupswater

  • 1/2cupwhite wine vinegar

  • 1cupsugar

  • 1bay leaf

  • 2allspiceberries

Directions

  1. Slice cucumber as thinly as possible—ideally using a mandoline or Japanese V-slicer. Put cucumber in colander set over plate or in the sink, toss with salt, and let stand for about 30 minutes.

  2. Meanwhile, combine water, vinegar, sugar, bay leaf, and allspice in a medium saucepan and bring to a boil. Remove from heat and let cool.

  3. Rinse salt off the cucumber, turn it out onto a kitchen towel, and squeeze out as much liquid as possible. Put cucumber in a 1-quart Mason jar and pour in pickling solution. Push cucumber down to make sure it’s completely covered, then put the lid on the jar. Refrigerate for at least 3 hours before serving. The pickled cucumber will keep in the refrigerator for at least 2 weeks.

    Notes

    English cucumbers are the very long ones. They don’t have a lot of seeds and in supermarkets they usually come sealed in plastic.

Nutrition Facts(per serving)
12 Calories
0g Fat
3g Carbs
0g Protein
×
Nutrition Facts
Servings: 8 to 12
Amount per serving
Calories 12
% Daily Value*
Total Fat0g 0%
Saturated Fat 0g 0%
Cholesterol0mg 0%
Sodium66mg 3%
Total Carbohydrate3g 1%
Dietary Fiber 0g 0%
Total Sugars 2g
Protein0g
Vitamin C 1mg 3%
Calcium 5mg 0%
Iron 0mg 0%
Potassium 26mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

More Serious Eats Recipes