Agurkesalat
Agurkesalat is a classic in the Danish kitchen. Directly translating to “Cucumber Salad” it's basically a relatively light pickled cucumber. Perfect as a side for the hot summer grill sessions.
Ingredients
- “English” Cucumbers
- White Vinegar
- White Sugar
- Water
- Whole Peppercorns
- Bay Leaves
- Salt
The only important measurement is keeping the sugar, vinegar, and water in equal parts. The rest you play by ear, ensuring to make enough brine to cover your cucumbers.
Preparation
Add the sugar, vinegar, and water, in equal parts, as well as a handful of pepper corns and bay leaves, to a saucepan, bring it all to a boil. Once a boil is reached, remove from heat and allow to cool to room temperature.
Wash and slice the cucumbers into ⅛ inch thick slices. Put the slices in a bowl, salt generously. Seriously, more than you think you should.
After approximately 15 minutes, the salted cucumber should have shed some water. Squeeze the cucumber slices to remove as much additional liquid as possible. Pour out the water, then add the brine.
Ideally you let the cucumber site in the brine at least a few hours, and even better a day or two, before serving.