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.
½ greenhouse cucumber
2 dl water
pinch of sugar, salt and pepper
distilled vinegar to taste
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.