Yesterday I mentioned that we had Vinegar cucumbers with carrot crepes. Many people use pickling cucumbers to make them, but I’ve learnt to use greenhouse cucumber, because that’s what my mum used.
Vinegar Cucumbers
½ greenhouse cucumber
2 dl water
pinch of sugar, salt and pepper
distilled vinegar to taste
dill (optional)
Slice the cucumber. Pour the water into a bowl and add salt, sugar and pepper (and dill). Add 1-2 tbsp vinegar, dip a cucumber slice in it and taste if it’s vinegary enough for you. Add more vinegar until it’s good. I usually don’t measure, but I like about 4-5 tbsp. Add the cucumbers to the bowl and refrigerate until your dinner is ready, or at least 10 minutes.
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