Agurk Salat

Agurk Salat – Danish Pickled Cucumber Salad

These pickles are served as side dish on a lot of Danish lunch dishes and as topping on smørrebrød.

Agurk Salat - Danish Pickled Cucumber Salad
Cuisine: Danish
Recipe type: Side Dish
Prep time: 
Total time: 
  • 1 whole seedless cucumber, thinly sliced
  • 1 tablespoon sea salt
  • 1 ½ cups white vinegar
  • 2 tablespoons sugar
  • 3 tablespoons chopped dill
  • salt and pepper, to taste
  1. Using a sharp knife, thinly slice the entire cucumber.
  2. Place the sliced cucumber in a bowl and toss with the coarse salt. The salt will help suck out the liquid from the cucumber flesh.
  3. Put a small plate on top of the cucumbers in the bowl and weigh it down with a jar or other weighted object.
  4. After about 2 hours, you will notice that the cucumber slices are basically sitting in a bowl of salty water. Drain the salty water, squeezing out as much excess liquid as possible (without crushing the cucumber).
  5. Combine vinegar and sugar, heating slightly if necessary to dissolve. Make sure to cool thoroughly before adding to sliced cucumbers.
  6. Pour in the vinegar/sugar and stir in the chopped dill. Allow the mixture to sit in the refrigerator for a couple of hours (or overnight) before using to allow the flavours to blend.

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