Agurkesalat

Sometimes it is really nice to have something slightly sour and fresh to go alongside fried meat or to put in a sandwich. When that something is easy and fast to make, it doesn’t get much better.

In Denmark this kind of pickled cucumber is enjoyed in many ways. We eat it alongside fried meats, in sandwiches and on top of open faced sandwiches. It is especially good on top of liver paste on Danish rye bread. The pickling makes the cucumber slices sweet and sour, juicy and crunchy all in one go. Try them with frikadeller for dinner or put them in a lovely frikadelle sandwich like below:

Frikadellesandwich

You do need to make the agurkesalat a couple of hours before you plan on eating it, just so the brine gets a chance to work it’s magic. The cucumbers will keep covered in the brine, in a covered bowl for 3-4 days in the fridge.

This will serve 4-6 people.

Ingredients:

  • 100 ml white vinegar
  • 100 ml water
  • 50 g sugar
  • 1 tsp fine salt
  • freshly ground black pepper
  • 1 cucumber

Method:

In a bowl add vinegar, water, sugar, salt and pepper and stir till the sugar has dissolved.

Wash the cucumber and slice it as thinly as you can. I go for 1 mm thick slices. If you have a mandolin slicer, you can use that as long as you promise to not slice your fingers 😉

Add the cucumber slices to the brine and make sure all slices are submerged. Cover the bowl with a tight fitting lid or cling film and refrigerate for 2 hours before serving.

Note:

Keep any leftovers covered in the brine. Store well-covered in the fridge for 3-4 days.

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