Cucumber Salad (Agurkesalat)

3-4
Servings
10m
Prep Time
50m
Cook Time
1h
Ready In


"Cucumber Salad is served all over Scandinavia, especially in summer. I got this recipe from an old cookbook given to me by my mother. My DH loves cucumber but complain of indigestion and with this recipe he had no complaints ...... as the recipe states "Made this way this Cucumber salad will not give you indigestion". Well it worked for DH! This is more of a pickle type cucumber, but we love it here."

Original recipe yields 3-4 servings
OK

Nutritional

  • Serving Size: 1 (169.4 g)
  • Calories 144.1
  • Total Fat - 0.1 g
  • Saturated Fat - 0 g
  • Cholesterol - 0 mg
  • Sodium - 779.9 mg
  • Total Carbohydrate - 35.1 g
  • Dietary Fiber - 0.5 g
  • Sugars - 34.3 g
  • Protein - 0.4 g
  • Calcium - 13.6 mg
  • Iron - 0.2 mg
  • Vitamin C - 2.1 mg
  • Thiamin - 0 mg

Step 1

Wash the cucumber and if the skin is tough, peel it. Slice thinly and place into a large bowl and sprinkle with salt. Toss to spread the salt evenly, then place a heavy weight on top of the cucumber mix and leave for about 15 minutes.

Step 2

Meanwhile mix the vinegar, water and sugar together and season with a little pepper. The dressing should taste fairly sweet and not too sharp.

Step 3

Squeeze the cucumber in a cheesecloth (or drain very well) to remove all the liquid. Place the cucumber in a serving bowl and pour over the dressing. Leave for a half an hour in fridge before serving.

Step 4

Add chopped chives or dill before serving if using.

Tips & Variations


No special items needed.

Related

QueenBea

We loved this recipe, so refreshing. I made another batch as soon as we finished this one to have tomorrow. Very easy to put together. I added finely chopped red onions and did not use the optional chives or dill. Thx for sharing this recipe here.

review by:
(11 Jul 2019)