Roy Lindbergs Cucumbers

Roy Lindbergs Cucumbers

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Gaerd Vickery


This was my Father's most loved recipe of all times. He was a 1st generation Norwegian in our family to be born in this country and he loved stuff like this. I can still see him preparing these in the early A.M. and then eating them at dinner that night with the look of total bliss on his face... Such a simple thing to eat to satisfy the soul...
Everyone who has eaten this over the years has loved it!


★★★★★ 1 vote

As many as you would like to make it for...
1 Hr


  • 5 large
  • 1 c
    white vinegar 10% (highest percent you can get)
  • 1 Tbsp
    olive oil, extra virgin
  • 3 Tbsp
    white sugar
  • 5
  • 1 small
    yellow onion

How to Make Roy Lindbergs Cucumbers


  1. Wash and prep your cucumbers. IE: Snip ends,clean any unsightly spots etc... Score you cucumbers length- wise leaving 3 strips of peel. Now either use a slicer or by hand slice the cucumber into 1/8 or 1/4 pieces.
    Set in a corning ware or glass bowl (plastic not a good idea for this)Cover the sliced cucumbers with 3 Tablespoons of sugar. Set aside.
    Now peel and clean your yellow onion. Suggestion for not crying is place 2 toothpicks in you mouth,1 on each side of jaw and close the teeth down on them then the lips with tooth picks sticking out.
    I have never cried one time when I have done this, why it works we don't know but it does...
    Go ahead and start slicing onions so that you have 1/4 to 1/3 inch thickness of rings.You will need about 5 or so whole rings. Once sliced, go ahead and break them apart and place these on top of the sugar.Store the rest in a Ziploc in the fridge for something else.
    Now comes the vinegar and oil. Pour these in 1 at a time.You want the cucumbers to be well covered with vinegar and just enough oil to make it interesting but not "flooded" which is about what 1 Tablespoon will give you. Throw in your cloves.
    NOTE:If I want to impart a slightly stronger cloves taste faster cause of time I take a large measuring cup and bang the cloves gently 1 or 2 times to help release the oil...STIR, STIR, STIR GENTLY 1 TIME and leave it alone on counter top with lid on it.
    Okay, now comes the magic, you have to ALLOW this to marinate at least 2 HOURS or more (best is more in this case...)
    Yes, they can be put in the fridge after dinner (if any left). Great summer dish or anytime !

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