Scandinavian Pickled Cucumbers
2 hothouse cucumbers, sliced
For the Brine:
2 cups white vinegar
3/4 cups sugar
2 teaspoons salt
1 teaspoon yellow mustard seeds
1 teaspoon juniper berries
handful of fresh dill
Place the cucumber in a large glass jar and set aside.
For the Brine: In a medium sauce pan add the vinegar, sugar, salt, mustard seeds and juniper berries, place over medium heat. Whisk until the sugar as completely dissolved. Remove from the heat and pour over the prepared cucumbers. Add the dill.
Allow the cucumbers to sit on the counter and cool. Once cool, seal and refrigerate overnight. The picked cucumbers will be ready the next day and will keep for about one week.