If you can't get a hold of lingonberry jam to serve with those Swedish meatballs but still want to keep it Swedish, serve them with Salted Pickled Cucumber or Pickled Pressed Cucumber.

Ingredients

• 1 English cucumber
• 1 bundle parsley
• 1 tbsp. salt
• 10 ml white pepper
• 3 tbsp. granulated sugar
• 100 ml vinegar 12%
• 400 ml water

If you use 5% vinegar, use 275 ml vinegar and 225 ml water.

Directions

1. Wash cucumber carefully, or peal it.
2. Thinly slice cucumber (easy and fast with a Scandinavian cheese slicer).
3. Place cucumber and cut parsley in layers in glass jars.
4. Combine vinegar, sugar, cold water, salt and white pepper. Stir until sugar and spices are dissolved.
5. Pour the mixture over the cucumber in the jars.
6. Cover and place in refrigerator for 24 hours before tasting.

Taste great after three weeks in refrigerator.

Serve with meat dishes such as Swedish Meatballs, Sailor's Beef, and Kalops.

Ingredients

• 1 English cucumber
• 2 ml salt
• 100 ml water
• 2 tbsp. white wine vinegar 12% (30 ml)
• 3 tbsp. granulated sugar
• 1-2 ml white pepper
• 100 ml parsley, finely chopped

If you use 5% or 6% vinegar change the measurements to 4 tablespoons (60 ml) vinegar and 70 ml water.

Directions

1. Wash or peal the cucumber. Slice the cucumber with a cheese slicer and place slices in a bowl.
2. Pour salt over them and place something heavy, such as a mortar, on top. Let stand in an cool place for 15-20 minutes.
3. Pour water on the cucumber slices and pour it out again to rinse. Carefully squeeze liquid from cucumber.
4. Put the cucumber into the bowl.
5. Mix vinegar, sugar, water, white pepper and plenty of parsley.
6. Pour it over the cucumber and let stand at least 1 hour before serving.

Serve with meat such as Swedish Meatballs, Sailor's Beef, and Kalops.

Save and preserve some of the chanterelles for times when they are out of season.

Serve with moose, elk, bison Swedish Meatballs, or juicy steaks.

Ingredients

Water with about 2 tablespoons per liter water for boiling

• 500 grams fresh small summer chanterelles
• 100 ml vinegar 12%
• 150 ml water from boiled chanterelles
• 100 ml granulated sugar
• 1/2 tsp. whole white pepper
• 1 tsp. yellow mustard seeds
• 1 piece mace
• 1 piece dried ginger
• 2 cloves

For 6% vinegar alter the vinegar-water ratio to 200 ml vinegar and 50 ml water.

Directions

1. Brush off any dirt off the mushrooms
2. Place mushroom in a pot and add water until it covers half the mushrooms
3. Add salt to water. about 2 tablespoons per liter water
4. Boil for about 10 minutes
5. Strain but save 150 ml of the liquid
6. Mix all pickling ingredients in a pot.
7. Bring it to a boil with the lid on and let it boil for about 5 minutes.
8. Place the mushrooms in sanitized glass jar and fill up with the liquid.
9. Tighten the lids and let the jars cool off.
10. Store the jars in a cool place.

Ingredients

• 1 kg carrots
• 400 ml vinegar 12%
• 800 ml water
• 300 ml granulated sugar
• 1 cinnamon stick
• 6 cloves
• 6 black pepper corn
• 3 small dried chili pepper

If you use 6% vinegar change the measurements to 800 ml vinegar and 400 ml water.

Directions

1. Peel the carrots. If the carrots are thick, cut them lengthwise into about 1-2 centimeter thick sticks.
2. Add salt to water in a pot, about 2 tablespoons per liter water.
3. Bring to boil and add the carrots for a few minutes only. The carrots should still be crunchy.
4. Mix vinegar and water in a pot.
5. Break the cinnamon stick into pieces but leave the other spices whole, and add them.
6. Add sugar and let it boil while stirring until all sugar is absorbed.
7. Let the vinegar mix cool off.
8. Sanitize jars and lids.
9. Place the carrot sticks upright in the jars and fill up with vinegar mix and tighten the lid on.

Store the jars in a cool place for a couple of weeks before serving.

More Canned Carrots

Use these ingredients for a different flavor.

• 1 kg carrots
• 400 ml vinegar 12%
• 800 ml water
• 300 ml granulated sugar
• 1 piece of ginger
• 25-30 whole white pepper corn
• mace

Ingredients

• 300-500 gram carrots
• 200 ml water
• 50 ml white wine vinegar 5-6%
• 100 ml granulated sugar
• 1 small dried chili
• 1 small piece dried ginger

Directions

1. Peel the carrots.
2. Boil carrots only for a few minutes. The carrots should still be crunchy.
3. Mix vinegar, water and spices in a pot.
4. Add sugar and let it boil while stirring until all sugar is absorbed.
5. If the carrots are thick, cut them lengthwise
6. Pour the vinegar mixture over carrots and let stand and cool off for an hour before serving.

Serve pickled carrots as a condiment with grilled salmon, or red meat.

Pickled Red Beets is a condiment as well as an ingredient in recipes such as for Biff à la Lindström and Swedish Parisian Sandwich.

Ingredients

• 600 gram red beets
• 50 ml vinegar 12%
• 150 ml water
• 50 ml granulated sugar
• 10 ml white pepper
• 20 ml salt

If you use 6% vinegar change the measurements to 100 ml vinegar and 100 ml water.

Directions

1. Boil the beets without removing the skin until soft, about 30 minutes.
2. Rinse beets in cold water and press the peel off.
3. Mix vinegar, water, pepper, and salt in a pot.
4. Add sugar and let it boil while stirring until all sugar is absorbed.
5. Let the vinegar mix cool off.
6. Slice beets or cut them into wedges.
7. Place the beets in a jar or dish and add the vinegar mix.
8. Store the jar in a cool place for several hours before serving.

Serve with meat dishes such as Swedish Meatballs, Sailor's Beef, and Kalops.

White Button mushrooms have less flavor than Crimini mushrooms but taste similar. White Button mushrooms are usually lower priced than other mushrooms.

Ingredients

• 300-400 grams fresh White Button mushrooms
• 1 tbsp. sea salt
• 150 ml white wine vinegar 6%
• 6 whole allspice
• 1 tsp. dried thyme or branches of thyme
• 2 bay leaves
• 2 cloves

Directions

1. Brush off any dirt off the mushrooms.
2. Cut off the end of the stems. Small mushrooms can be left whole. If mushrooms are large, cut them into bite-size pieces.
3. Place mushroom in a bowl, add salt, and cover. Refrigerate overnight.
4. Remove mushrooms and let the liquid run off them.
5. Place mushrooms on paper towels to dry for 2-3 hours.
6. Bring vinegar to a boil.
7. Add mushrooms and let it boil for 3 minutes.
8. Place mushrooms and spices in sanitized glass jar and fill up with olive oil.
9. Tighten the lid.
10. Store the jars in a cool dark place for two weeks.

Crimini mushrooms, also called Bella Baby, taste similar to white button mushrooms but are more flavorful.

Ingredients

• 200-300 grams fresh Crimini mushrooms
• 3 tbsp. sea salt
• 1/2 tbsp. granulated sugar
• 150 ml white wine vinegar 6%
• 6 whole allspice
• 6 whole white pepper
• 2 garlic cloves or 2 tsp. minced garlic
• 100 -150 ml olive oil

Directions

1. Brush off any dirt off the mushrooms.
2. Cut off the end of the stems. Small mushrooms can be left whole. If mushrooms are large, cut them into bite-size pieces.
3. Place mushroom in a bowl, add salt and sugar.
4. Cover and refrigerate overnight.
5. Remove mushrooms and let the liquid run off them.
6. Place mushrooms on paper towels to dry for 2-3 hours.
7. Bring vinegar to a boil.
8. Add mushrooms and let it boil for 3 minutes.
9. Place mushrooms, minced garlic, and spices in sanitized glass jar and fill up with olive oil.
10. Tighten the lid.
11. Store the jars in a cool dark place for two weeks.

Ingredients

• 350-500 grams fresh green Beans
• 1 tsp. salt
• 500 ml water from boiling the Beans
• 500 ml white wine vinegar 6%
• 200 ml granulated sugar
• 100-150 grams fresh bell pepper (less than half a bell pepper)
• 10-15 grams fresh red chili pepper (about ½ red chili pepper)
• 100 ml almonds
• 100 -150 ml olive oil

Directions

1. Cut the tails off the Beans and rinse in cold water.
2. Place salt and beans in boiling water for a few minutes, remove the beans while they are still crunchy.
3. Measure water from boiling the beans and combine with vinegar and sugar.
4. Let vinegar mixture boil until the sugar is fully diluted.
5. Let vinegar mixture cool off.
6. Dice bell pepper and mince red chili pepper.
7. Sanitize a large tall jar and lid or two tall jars and lids.
8. Place Beans, bell pepper, red chili pepper, and almonds in jar.
9. Fill up with cooled off vinegar mixture and tighten lid.
10. Refrigerate for two weeks.