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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