Quick-pickled cucumber
Make the "1-2-3 brine":
1part brining vinegar (Faluättika)
2 parts sugar
3 parts water. Mix until the sugar is dissolved completely.
This is a quick way of pickling cucumber, with a mild taste. It's served as a side dish to baked salmon and any veal dish and you always need more than you think, as it's very morish.
Peel and slice a regular cucumber very thinly, either with a cheese slicer or a mandolin and place in a bowl.
Pour the brine over the cucumbers - they should be barely covered - cover with cling film and then place something heavy on top, for example a mortar or an big tin of tomatoes. Place in the fridge for at least 2-3 hours. Before serving, mix in very finely chopped parsley to taste. You can add the parsley earlier if you know you'll be in a hurry at serving time.
