Boston Cucumber
Credit: hemtrevligt.se Tagged on: Christmas, Sides, Vegan, and Vegetarian Cuisine: Sweden
1 onion
1 red bell pepper
1.2 kg cucumber
1 tsp potato flour
1.5 dl (150 ml) granulated sugar
1 dl (100 ml) white wine vinegar
3 tsp salt
1 tbsp yellow mustard seed
Chop onion and bell pepper in small pieces. Put in a bowl and pour boiling water over. Let stay 10 minutes and remove the water with a colander.
Rinse the cucumber and cut of the ends. Divide the cucumber in to long halves and remove all the watery seeds. Cut the cucumber in very small pieces (or use a food processor). Put in a big saucepan. Add the onion and bell pepper with the cucumber.
Mix the ingredients for the liquid in a small saucepan. Bring to a boil and stir, let boil until the sugar is completely melted. Pour the liquid over the veggie mix. Bring to a boil and let simmer for 10-15 minutes. Stir occasionally.
Dissolve the potato flour in 2 tbsp of water and add to your cucumber mix. Let boil another minute and remove from the heat.
Pour into clean glass jars and shut tight. For a richer taste let stay one day before eating. Keep in a cool and dark space.
The history of Bostongurka (Boston Cucumber)
In 1951 Herbert Felix was the CEO of AB Felix, a Swedish food company who’s main products were produced from potatoes and pickles. Herbert wanted to find a way to use all small pieces of cucumber that otherwise would be waste in the factory. After a trip to the US he thought he could make a fast food condiment. To name the product they made a contest which was won by Herbert’s secretary. The winning name was Bostongurka, hence no connection to Boston what so ever.
Since 1995, Felix is a brand own by Orkla.
