5 Ingredients or Fewer

Agurkesalat (Danish Cucumber Salad)

June 11, 2010
1 Ratings
  • Serves about 12
Author Notes

This is a traditional Danish dish. My Danish mother taught me to eat it on open faced sandwiches - especially on liverwurst. My vegetarian daughters love it on hummus sandwiches. It tastes great by itself, or on a wide variety of sandwiches. According to one of my Danish cookbooks, this can also be made with thinly sliced cooked beets in place of the cucumbers, although I have never tried this. Some other variants add other spices, like rosemary, onion or garlic. Some have you soak the cucumbers in salt water first. I enjoy the simplicity of taste and preparation of this version. —musicislife52

What You'll Need
  • 2 cups peeled, thinly sliced cucumbers
  • 1/2 cup white vinegar
  • 1/2 cup sugar
  • ground white pepper
  1. Peel and thinly slice cucumbers. Place them in a glass jar. Be sure to use a glass jar due to the vinegar. (2 cups is a good starting amount, but you can use up to 2 full cucumbers for the amount of vinegar and sugar.)
  2. Place vinegar and sugar in pot. Heat until sugar is dissolved. (You can add a couple of tablespoons of water if you feel that the vinegar is too strong.)
  3. Pour the vinegar and sugar over the cucumbers. Add white pepper to taste. (Black pepper is fine, but white is less noticeable.) Chill in refrigerator for at least an hour before serving. As you finish the cucumbers, you can slice some more and continue to use the liquid for some time.
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