Danish cucumber salad – a recipe for easy, old-fashioned homemade cucumber salad, agurkesalat, with thin cucumber slices in a vinegar brine. This is my grandmother’s recipe, and she makes the perfect cucumber salad. Sugar and salt are dissolved in boiling water, then vinegar and freshly ground pepper are added. Thin cucumber slices are tossed in the brine, and the salad needs to stand for a couple of hours, preferably in the fridge until the next day.
If you pour the cucumber salad into a sterilised jar, make sure the cucumbers are covered by the brine and put on a lid, it keeps for a long time in the fridge. You can add different spices to the brine, eg. whole peppercorns, mustard seeds, a sprig of fresh thyme or a bay leaf.
Cucumber salad is lovely both summer and winter. We eat it every summer with old-fashioned roast chicken, new potatoes and gravy. At Christmas it is served with the Danish pork roast and on the Christmas lunch table with eg. Christmas meatballs. It is also great in hot dogs or sandwiches. Enjoy!
Danish cucumber salad
Ingredients
Instructions
Slice the cucumbers thinly. This is easiest with a mandoline.
Put the boiling water in a bowl and add sugar, salt and pepper. Stir until dissolved. Add the vinegar and taste to see if it needs more vinegar, sugar or salt. Add the cucumber slices and toss.
Let the cucumber salad stand for at least 2 hours, or until the next day. It can stand on the kitchen counter or in the fridge. Stir it now and then. Then it is ready to serve. Enjoy!
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