Danish Cucumber Salad
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 cucumber (s)
- 0.5 ½ cup sugar
- 0.5 ½ cup vinegar
- 2 tablespoon salt
- 2 teaspoon herbs, fresh or frozen (e.g. parsley or 8 herbs)
- 0.5 ½ cup water
Print Recipe
Pin Recipe Instructions
- Wash the cucumber and cut it into fine slices. Either unpeeled or peeled, depending on your taste. Spread the cucumber slices in a kitchen sieve and mix with the salt. Let it steep for 5 minutes. The salt causes the cucumbers to get crispy and take on flavor.
- In the meantime, dissolve the sugar in the vinegar. If you stir patiently, you will have success after approx. 10 minutes, or you can heat both in the microwave or in a saucepan on the stove and dissolve it, which is of course faster (the sugar must be completely dissolved). Now season with water, otherwise the salad will be too sour. Add a pinch of salt and finally stir in the herbs.
- Rinse the cucumbers, place them in a salad bowl and pour the sauce over them.
- The cucumber salad should sit in the refrigerator for about 1 hour before being eaten so that the cucumbers have absorbed the taste of the salad sauce.
- This cucumber salad goes well with all meat dishes - it goes particularly well with the Danish Hakkeböf recipe.
- This salad is not missing in any Danish kitchen. I know it from my Danish mom.
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