Pickled cucumber salad (agurk salat)

These pickles are served as side dish on a lot of Danish lunch dishes and as topping on smørrebrød. They the perfect partner for frikadeller (Danish meatballs).

• serves

  6

• prep

  20 minutes

• difficulty

  Easy

Ingredients

• 3 small cucumbers, thinly sliced with a mandoline
• sea salt flakes
• 220 g (1 cup) white sugar
• 250 ml (1 cup) white vinegar 
• 5 bay leaves
• 20 whole black peppercorns
• 1 tsp yellow mustard seeds

Instructions

Place the cucumber in a bowl. Sprinkle liberally with the sea salt and stand for 10 minutes, or until soft. 

Meanwhile, place the remaining ingredients in a bowl and combine well.

Rinse the salt off the cucumbers, then gently squeeze out excess liquid. Place in a jar. Pour in the pickling liquid, cover and refrigerate overnight before serving.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.