Clara Bennett Nigella Scandi Cucumber Salad is made with cucumbers, raw apple cider vinegar, caster sugar, coriander seeds, dill, and sea salt. This recipe creates a crisp, tangy, and herbaceous salad with Scandinavian flair. It takes about 1 hour to prepare and serves 4–6 or fills a 750ml jar.
Nigella Scandi Cucumber Salad Ingredients
- 300ml raw, unfiltered apple cider vinegar
- 2 x 15ml tbsp (25g) caster sugar
- 2 x 15ml tbsp (10g) coriander seeds
- 1 tsp peppercorns
- A small bunch fresh dill (approx. 20g)
- 2 cucumbers (approx. 700g)
- 2 tsp fine sea salt
How To Make Nigella Scandi Cucumber Salad
- Sterilise the Jar: Clean a 750ml jar using dishwasher or oven method; let cool before filling.
- Make Pickling Liquid: Simmer vinegar, sugar, coriander, peppercorns, and dill stalks for 2 minutes, then cool.
- Slice Cucumbers: Thinly slice cucumbers (use mandolin with safety glove or slice carefully by hand).
- Salt the Cucumbers: Toss slices with salt and let sit for 30 minutes.
- Chop and Mix: Squeeze out liquid, chop dill fronds, and toss with cucumbers.
- Jar and Pickle: Pack cucumbers into sterilised jar. Strain and pour pickling liquid over.
- Serve or Chill: Let stand 30 minutes before serving or refrigerate for up to 1 week.
Recipe Tips
- Mandolin Safety: Always use a cut-resistant glove when slicing.
- Don’t Waste the Liquid: The cucumber brine can be repurposed in dressings or cocktails.
- Chill Then Serve: Bring to room temp before serving for best flavor.
- Use Fresh Dill: Adds essential fragrance and authenticity.
What To Serve With Scandi Cucumber Salad
This salad pairs beautifully with roast meats like pork or beef, smoked salmon, pickled herring, rye bread, or even as a refreshing counter to rich Christmas dishes. It also brightens up sandwiches and grain bowls.
How To Store Scandi Cucumber Salad
Refrigerate: Keep in a sealed jar in the fridge for up to 1 week. Best within the first 3 days.
Freeze: Not suitable for freezing.
Scandi Cucumber Salad Nutrition Facts
- Calories: 30
- Total Fat: 0g
- Saturated Fat: 0g
- Carbohydrates: 6g
- Sugar: 3g
- Protein: 0g
- Sodium: 480mg
FAQs
Do I need to peel the cucumbers?
No, the skin adds crunch and color—just slice thinly.
What type of vinegar works best?
Raw apple cider vinegar adds depth, but regular cider vinegar works too.
Can I make this ahead of time?
Yes, it’s even better after sitting for a day in the fridge.
What if I don’t have fresh dill?
Use dried dill in a pinch, but fresh is strongly preferred.
Why salt the cucumbers first?
This draws out excess water, keeping the salad crisp and flavorful.
Nigella Scandi Cucumber Salad
Description
Crisp cucumber slices infused with dill, coriander, and cider vinegar for a refreshingly tangy Scandinavian-style salad.
Ingredients
Instructions
- Sterilise a 750ml jar and let cool
- Simmer vinegar, sugar, spices, dill stalks; cool
- Slice cucumbers thinly and salt for 30 mins
- Squeeze and dry slices; mix with chopped dill
- Pack into jar, pour strained liquid over
- Let sit 30 mins or chill for up to 1 week
- Serve cold, topped with extra dill if desired
Notes
- Use a glove if slicing with mandolin
- Let sit before eating for best flavor
- Fresh dill is key for authentic taste
- Use leftover brine in dressings or marinades