Midsommar –
The Swedish
Way

Ingredients

• 2 red onion, thinly sliced
• 1 dl white wine vinegar (12%)
• 3 dl ml water
• 2 dl sugar

Method

1. 1 In a bowl or jug, mix the vinegar, sugar, and water.
2. 2 Stir until the sugar is fully dissolved and the liquid is clear.
3. 3 Peel the red onions and slice them thinly into half-rings.
4. 4 Place the sliced onion into a clean glass jar.
5. 5 Pour the pickling liquid over the onions until fully submerged.
6. 6 Seal the jar and place it in the fridge.
7. 7 Let it sit for at least 2-3 days — it gives the best flavor and color.
8. 8 Serve cold, straight from the jar.
9. 9 Keeps in the fridge for up to 2 weeks.

Ingredients

• 1 dl sesame seeds
• 1 dl pumpkin seeds
• 1 dl sunflower seeds
• 1 dl corn flour
• 0,5 dl whole flaxseeds
• 0,5 tsp salt
• 0,5 dl rapeseed oil
• 2 dl boiling water

Method

1. 1 Preheat the oven to 150°C.
2. 2 Line a baking tray (about 30 × 40 cm) with parchment paper.
3. 3 In a bowl, mix all the dry ingredients.
4. 4 Stir in the oil and boiling water.
5. 5 Let the mixture rest and swell for about 15 minutes.
6. 6 Spread the dough very thinly over the baking sheet using a spatula or spoon.
7. 7 Bake in the middle of the oven for 1 to 1½ hours, until dry and crisp.
8. 8 Remove from the oven and transfer the entire sheet of paper with the knäcke onto a wire rack to cool.

Ingredients

• 1 cucumber
• 1 tsp salt
• 4 tbsp white wine vinegar
• 6 tbsp sugar
• 1,5dl water
• Fresh parsley, roughly chopped

Method

1. 1 In a bowl, stir together the salt, vinegar, water, sugar, and chopped parsley until the sugar is dissolved
2. 2 Slice the cucumber very thinly using a mandoline or knife.
3. 3 Place the cucumber slices in a bowl.
4. 4 Pour the brine over the cucumber and stir gently.
5. 5 Let sit overnight before serving — the longer it rests, the more flavorful it becomes.
6. 6 Serve chilled as a refreshing side to classic Swedish dishes.