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Agurkesalat

Agurkesalat

Summer is upon us and for those long hot summer days there is nothing better than a cool crisp Cucumber Salad. This is as close as I can get it to a real Danish Cucumber Salad, called Agurkesalat in Danish. I like to serve it on top of a fully loaded Hot Dog, as a refreshing side dish or it makes a wonderful snack all by itself. The English Cucumber has a thin peel which is crisp and not waxy. This is by far the better choice for this dish.

Cucumber Salad

Ingredients:

1 whole English cucumber

1 cup of water

1 cup of vinegar, white

1 cup of sugar

15 whole peppercorn

1 sprig fresh dill

Directions:

Slice cucumber into very thin slices. Combine water, vinegar, sugar and peppercorns in a small cooking pot and heat over medium heat until sugar is dissolved. Do not boil. Once liquid mixture is cooled off, add sliced cucumbers and dill. Place in refrigerator for 3 hours to marinade before serving. This salad becomes tastier as it sits. You can store it in the refrigerator for up to 1 week.

Source: My Danish Kitchen

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