Quick Pickled Cucumbers For Swedish Meatballs Recipes

Steps:

• 1. Slice the cucumber as thin as possible (use a mandoline or other vegetable slicer if you have one). Put the slices in a colander, toss them with the salt, and let stand for about 30 minutes.
• 2. Meanwhile, combine the water, vinegar, sugar, bay leaf, and allspice in a medium saucepan and bring to a boil. Remove from the heat and let cool.
• 3. Rinse the salt off the cucumbers, and squeeze out as much moisture as possible. Put the cucumbers in a medium bowl and add the pickling solution; they should be completely covered by the brine. Cover and refrigerate for 3 to 6 hours before serving. The pickled cucumbers will keep in the refrigerator for up to 5 days.

Steps:

• Put sliced cucumbers into a bowl.
• Stir vinegar, sugar, water, and salt together in a separate bowl to dissolve the sugar and salt; pour over the cucumbers. Sprinkle parsley over the cucumbers.
• Refrigerate cucumbers 3 hours to overnight.

Steps:

• Add the cucumber slices and chile slices to a medium bowl and toss to combine.
• In a medium saucepan, add the vinegar, sugar, 1/2 water and salt. Heat gently, stirring, just until the sugar and salt dissolve. Pour over the cucumbers and chiles in the bowl. Set aside to marinate at least 15 minutes before serving.

Steps:

• Prepare the Meatballs.
• Combine the bread crumbs and 1/4 cup cream in a small bowl, stirring until all the crumbs are moistened.
• Set aside.
• Heat the oil in a small skillet over medium heat.
• Add the onion and saute for for about five minutes, until softened.
• Remove from heat.
• In a large bowl, combine ground beef, veal and pork, onion, honey and egg, and mix well with your hands (remember Julia--your impeccably clean hands).
• Season with salt and pepper to taste.
• Add the bread crumb/cream mixture and mix well.
• With wet hands (to keep mixture from sticking) shape the mixture into meatballs the size of golfballs, placing them on a plate slightly moistened with water.
• You should have about 24 meatballs.
• Melt the butter in a large skillet over medium-high heat.
• Add the meatballs, in batches if necessary, and cook, turning frequently, for about seven minutes, until the meatballs are browned on all sides and cooked through.
• Transfer the meatballs to a plate and keep warm.
• Discard all but one tablespoon of fat from the skillet.
• Prepare the Sauce.
• Return the skillet to the heat.
• Whisk in the stock, 1/2 cup of cream, preserves and pickle juice, and bring to a simmer.
• Season to taste with salt and pepper.
• Add the meatballs to the sauce, reduce heat to medium, and simmer for about five minutes, until the sauce thickens slightly and the meatballs are heated through.
• Serve hot with garlic mashed potatoes, lingonberry preserves and pickled cucumbers.

Steps:

• Meatballs: Stir together eggs, cream, salt, and pepper in a large bowl. Mix in ground meats, breadcrumbs, potatoes, and onion with your hands. Cover, and refrigerate at least 1 hour and up to overnight.
• Preheat oven to 350 degrees. Form meatball mixture into 1 1/4-inch balls, and place on a rimmed baking sheet.
• Preheat a large skillet over medium-high heat. Add oil. Working in batches (do not crowd skillet), brown meatballs all over, about 30 seconds on each side. Transfer to another rimmed baking sheet, and bake 20 minutes.
• Cream sauce: Meanwhile, add cream to drippings in skillet, and simmer until reduced by half, 25 to 27 minutes. Add soy sauce, and simmer until sauce coats the back of a spoon, about 5 minutes. Stir in salt and pepper. Transfer meatballs to a platter, and drizzle with cream sauce. Serve with beets, cucumbers, and lingonberry sauce.

Steps:

• Preheat oven to 450°F. Combine onion, raisins, and vinegar and let soak, tossing every now and then so everything gets vinegary. Put coriander and cumin seeds in a skillet and cook over medium heat, shaking skillet around a lot quite vigorously to move them around. When they start to smell fragrant and toasty, after a minute or two, transfer to a mortar and pestle, spice grinder, or cutting board. Crush them up just a bit and transfer to a large bowl.
• Add Aleppo pepper, cinnamon, 1 1/2 teaspoons salt, and ground lamb to bowl with spices. Chop leaves from parsley and half of mint and dill; add to bowl. Add breadcrumbs and egg and grate in 1 clove garlic; use your hands to mix and combine. Line a rimmed baking sheet with parchment. Divide mixture into 12 balls and put on sheet.
• Bake 12 to 15 minutes for medium (about 145°F on an instant-read thermometer). Meanwhile, in a large bowl, combine cucumbers, pickled-onion mixture, and 1 handful each parsley and mint leaves. Season with salt and black pepper and drizzle with a little oil.
• Put labneh in another bowl; grate in remaining 1 clove garlic and zest of lemon. Season with Aleppo pepper and salt. Swoop mixture onto your serving plate or platter with the back of a spoon. Top with salad and meatballs. Cut zested lemon into wedges and serve alongside.