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

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.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.