Boston Cucumber

approx 1 liter   1-1.5h  

Credit: hemtrevligt.se    Tagged on: Christmas, Sides, Vegan, and Vegetarian    Cuisine: Sweden

1 tbsp Salt
1 tbsp White Mustard Seed (or yellow)

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.

 

Why not make some extra and give away for Christmas
A comment on this

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.

Nutrition Facts

Servings:
 
per serving
(27 g)
per 100g

Calories
12 kcal
45 kcal
Protein
0.2 g
0.7 g
Carbs
3.0 g
10.8 g
Fibre
0.2 g
0.6 g
of wich Sugars
2.4 g
8.9 g
Fat
0.1 g
0.1 g
of wich Saturates
0.1 g
0.1 g
of which mono-unsaturates
0.1 g
0.1 g
of which polyunsaturates
0.1 g
0.1 g

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