Pickled Cucumber Salad (Agurkesalat) |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This recipe is a stable in the Nordic kitchen and can be eaten with any cuts of meat or chicken. UPDATE- I should mention that Danes serve the cucumbers in a bowl on the table with the liquid, each person serve themselves and fork out the cucumbers - meaning that the cucumbers are supposed to be eaten without the pickling liquid. Ingredients:
1 cucumber |
1/3 cup white vinegar (or more) |
1 tablespoon sugar (or more) |
1/2 teaspoon salt |
fresh ground pepper |
1 -2 tablespoon fresh curly-leaf parsley, chopped fine |
Directions:
1. Wash the cucumber and cut or slice as thin as possible, preferably so thin that each slice flops back and forth when held between two fingers.
2. Mix the marinade except the parsley and place the cucumber slices in the marinade for a minimum of 15 min,.
3. Sprinkle with parsley and serve.
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