Danish cucumber salad is a quick and easy pickled sliced cucumber. You can make it just before you serve it, but it gets better if you let it sit for at least 30 minutes. It's sweet, crunchy and tart. It's perfect side for sandwiches or to traditional danish meat dishes.
My mom always made cucumber salad, when we had a pot roasted whole chicken for dinner. But it's also good on hotdogs you get at the danish hotdog stands.
You can make cucumber salad with or without adding onions. I make it without because this is how my mom made it. I use english cucumber for this salad, because it's the danish way. The english cucumber has a thin crisp skin and small seeds. If you use another kind of cucumber, peel it before slicing.
- 1 english cucumber
- 1 cup of warm water
- 1 cup of distilled white vinegar.
- 5-6 tablespoons sugar
- salt and pepper, to taste
Mix the vinegar, water, sugar, salt and pepper in a bowl. Keep mixing until the sugar is dissolved. Slice cucumber very thin slices on a mandolin. Squeeze the excess water out of the cucumbers slices and put them into the vinegar. Place a plate over the cucumbers and sit something heavy on top of the plate, to submerge all the cucumber slices in the vinegar.
Place in refrigerator for at least 30 minutes to marinade before serving. Can be stored in the refrigerator for up to 1 week.
The Danish version:
- 1 agurk
- 1 dl varm vand
- 1 dl eddike
- 5-6 spsk sukker
- salt & peber
Bland eddike, vand, sukker, salt og peber i en skål. Rør indtil sukkeret er helt opløst. Skær agurken meget tynde skiver på et mandolinjern. Pres overskydende vand ud af agurkeskiverne og kom dem ned i eddiken. Placer en tallerken ovenpå agurkerne og sæt noget tungt oven på tallerkenen for at holde agurkeskiverne dækket af eddikre.
Lad salaten trække i mindst 30 minutter før servering. Kan opbevares i køleskabet i op til 1 uge.