Danish Cucumber Salad – Preserved
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 14 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 3 cucumber (s)
- 1 tablespoon salt
- 250 ml apple cider vinegar, 5% acid
- 500 ml water
- 150 grams sugar
Print Recipe
Pin Recipe Instructions
- Slice the cucumber with the skin into thin slices. Mix with the salt and let stand for about 20 minutes. Then pour off the liquid and gently squeeze the cucumbers. Place the cucumber slices in clean twist-off jars (3 cucumbers for around 2 large jars). Heat the vinegar, water and sugar to a boil. Pour hot liquid over the cucumber and let stand for about 30 minutes. Leave the remaining liquid in the pot. Then pour the liquid from the cucumbers back into the saucepan and reheat. Pour over the cucumber again until just below the edge and seal immediately. Let stand for at least 2 weeks. I was inspired by the list of ingredients in the original. Well suited if you have a lot of your own cucumbers in the greenhouse.
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