Vanelja’s Pickled Cucumbers

I’ve had an actual yearning for everything traditional lately. Been surrounding myself with things that remind me of good ol´ times, countryside and slow living. And for me everything pickled throws me straight back there to my grandmother’s lap.

Vanelja’s Pickled Cucumbers

3 dl water
2 dl Rajamäen Spirit Vinegar
3 tbsp local organic honey

1 big cucumber
1 tsp mustard seeds
½ tsp sea salt
½ red onion, sliced

Pour water and vinegar into a small saucepan. Bring to a boil. Stir in the honey. Wash the cucumber, slice or cut them into sticks. Put the vegetables in a glass jar and pour the cooled broth on top. Place into the fridge for 1 hour or overnight. Store in the fridge and use within 2 weeks.

TIP! You can use this method for other vegetables too. Depending on what veggies you are using, wash and peel them (e.g. carrots and root vegetables) and chop, cube, and slice the vegetables to your liking.