Recipe for Danish cucumber saladEasy recipe for a traditional danish cucumber salad. Serve the pickled cucumbers with frikadeller, pork roast, in a burger, on a hotdog, or as a side dish for a lot of other dishes. You can add dill or other herbs if you like.
Put all the ingredients for the pickle in a saucepan and bring to a boil. Then, the pickle should cool completely before finally pouring over the cucumbers. The reason why you use a cold cook is to preserve the lovely green color and the crispy cucumbers.
The cucumbers are rinsed and then sliced into thin slices. I usually use a mandolin to cut into 3 mm. thickness.
Place the cucumber slices in a colander and distribute the fine salt over. Then turn the slices of cucumber around so that the salt is well distributed.
Leave the cucumbers with the salt in approx. 15 minutes, so that the salt can extract excess water. It's how to get a delicious crispy cucumber salad.
Once the cucumber slices have rested in salt, rinse them in cold water. Lots of cold water! I usually rinse them several times, so I'm sure the salt is completely gone.
Then place the cucumber slices in a suitable clean jar. Pour the cooled pickle over. Let them chill for some hours, og even better for a few days if you can wait that long!
Nutrition
Calories: 1115kcal
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