Danish Cucumber Salad : Agurk Salat


1 English/Hot House Cucumber (large)
1 tablespoon Fresh Parsley, chopped
600 grams Glass jar with lid, size/ mason jar is okay


Prepare: Clean and cut ends off of cucumber. Cut uniform thin slices.
Take a deep glass/plastic bow and place a single layer of cucumber slices on the bottom and lightly sprinkle with salt. Repeat until you have a layered tier of cucumber slices in the bowl. Place a smaller bowl on top of the layer in the bowl and add a heavy can/bottle on top to make a press. The pressure and salt will help to break down the meat of the slices as you allow it to sit in a cool place for about one hour.
Marinade: While the slices are being pressed away, take a small jar and add equal parts vinegar and sugar. Put the lid on and shake it until the sugar dissolves. Don't worry if some granules remain at the end of the hour...they will dissolve.
Take a fresh handful of parsley and chop enough for about a tablespoonful.
Once the hour is over, place the marinade near the sink with the lid off and remove the weight from the slices. With clean hands, grab a handful of cucumbers from the bowl and gently squeeze the natural juices out and place in the jar. Repeat until all are done and add the parsley.
Replace the lid and shake well to mix the ingredients. These can be eaten immediately or chill. NOTE: Good maximum two weeks in refrigerator.




Whether you are making Danish Openface Sandwiches (smørrebrød) or preparing side dishes for the holiday meal, here is a quick and easy condiment for your meal that will introduce you to a very basic Danish condiment.

It is both used with hot/cold meals and is a basic staple of open-face sandwiches.


1.0 jar full / serves 4-6


Sunday, July 18, 2010 - 12:55am


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