Danish Cucumber Salad (Agurksalat)
July 06, 2017
Categories: Salads, Vegetable Salad, Vegetables, Cucumber, German, Scandinavian, 5 Ingredients Or Less, Budget-Friendly, Easy/Beginner Cooking, Make-Ahead, No-Cook, Quick Meals, Picnic, Summer, Refrigerator, Fat Free, Gluten-Free, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian more
"This is so similar to the northern German cuisine of my mom's, but this is from a website of Danish traditional foods."
- Serving Size: 1 (142.2 g)
- Calories 80.6
- Total Fat - 0.1 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 3.3 mg
- Total Carbohydrate - 19.7 g
- Dietary Fiber - 0.5 g
- Sugars - 18 g
- Protein - 0.6 g
- Calcium - 16.3 mg
- Iron - 0.3 mg
- Vitamin C - 2.6 mg
- Thiamin - 0 mg
Cut off ends of cucumber, then thinly slice by hand or with a mandolin.
Place in bowl, salt generously, put a plate on top of cakes, weigh down with vinegar bottle or some heavy object.
After 10-15 minutes, remove weight and plate, and squeeze the slices by hand.
Drain off liquid and discard.
Add equal amounts of sugar, water and vinegar.
Stir to dissolve sugar.
Add pepper to taste and salt if needed.
Keep in refrigerator until serving. Garnish with sliced green onion.
Tips & Variations
- Mandolin, for making uniform thin slices