Danish Cucumber Salad : Agurk Salat
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.
Total Steps
6
Ingredients
5
Tools Needed
7
Ingredients
- 1 English/Hot House Cucumber (large)
- 1/2 cup Organic Apple Cider Vinegar
- 1/2 cup Organic Evaporated Cane Sugar
- 1 tablespoon Fresh Parsley, chopped
- Salt
Instructions
Step 1
Clean and cut ends off of cucumber. Cut uniform thin slices.
Step 2
Take a deep glass or plastic bowl and place a single layer of cucumber slices on the bottom. 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 layered cucumbers and add a heavy can or bottle on top to create a press. Allow it to sit in a cool place.
Step 3
While the cucumber slices are being pressed, take a small jar and add equal parts vinegar and sugar. Put the lid on and shake until the sugar dissolves.
Step 4
Take a fresh handful of parsley and chop enough for about a tablespoonful.
Step 5
Once the hour is over, place the marinade jar near the sink with the lid off. Remove the weight from the cucumber slices. With clean hands, grab a handful of cucumbers from the bowl and gently squeeze out the natural juices. Place the squeezed cucumbers into the jar. Repeat until all cucumbers are in the jar, then add the chopped parsley.
Step 6
Replace the lid on the jar and shake well to mix the ingredients. The salad can be eaten immediately or chilled.