Agurksalat is the traditional Danish version of a pickled cucumber salad found in most European countries. Every country has their own take- sometimes pickled, sometimes in sour cream, and sometimes a combination of both. The crisp bite of agurksalat makes them an ideal topping for hamburgers or Denmark’s famous street hot dogs called Polser.
Agurksalat (Danish Cucumber Salad)
- Medium saucepan
- Pint jar with lid
- ½ English cucumber
- 2 tbsp Kosher salt
- 1 cup White vinegar
- ½ cup Sugar
- ¼ cup Boiling water
- 1 tbsp Peppercorns
- Prepare Cucumber – Rinse cucumber and cut it into very thin slices. Lay slices out on a large plate and sprinkle salt over. After 10 minutes, squeeze liquid out over a colander and then rinse thoroughly.Boil Jar – Boil the jar and lid to sterilize before adding cucumber and pickling liquid.
- Mix Pickling Liquid – In a saucepan, boil water, sugar, and peppercorns until sugar is dissolved. Remove from heat and mix in vinegar.
- Pickle Cucumbers – Add cucumber slices to the jar. Pour pickling liquid over cucumbers and seal lid. Shake. Keep in refrigerator for at least an hour before using. Pickles can stay sealed in the refrigerator for months.