there is very little that differentiates norwegian, danish and swedish cuisine from each other - each country's gastronomic tradition can be considered part of the overall scandinavian cuisine.

geography and climate play a fundamental role as well because supplies harvested during the summer and fall season have to last throughout the cold winter - people learned to preserve and store them.

salted, preserved and pickled foods have become an important part of scandinavian winter nutrition - the more northern the country, the more severe weather conditions and accordingly, the more basic the culinary tradition.

the most popular form of preserved vegetables are marinated beets, sliced and soaked in vinegar, sugar and cloves - other marinated vegetables include carrots, zucchini, cabbage and cucumbers.