Now it’s time to make a batch of traditional pickled cucumbers
One of the best things about exploring the countryside is what you discover between the heritage sites. After historic places, you often come across a small farm shop, or perhaps just a little cottage, selling locally produced food.
This time, we were lucky enough to find Västerås cucumbers. Now it’s time to make a batch of traditional pickled cucumbers. In a week’s time, they’ll be ready, and I already know what the first serving will be: cucumbers, liver pâté on Danish rye bread from Chapmans Torg in Gothenburg.
Yes, I’ll be back on the road again, exploring the countryside, discovering local producers, and supporting the real heroes behind our food, the farmers.
