When we went to Copenhagen awhile back, we were invited to my Danish family’s home for dinner. They served traditional Danish fare, boiled chicken, potatoes, syltede agurker, and other goodies. The syltede agurker (picked cucumbers/Danish cucumber salad) was my favorite. They gave me their recipe and after quite some time I finally attempted to make it. It tasted perfect, just like I remembered, but I made a few changes to make it less sweet and quicker to make.
I make it once every couple of weeks, and we enjoy it on sandwiches, as a small side, or with any other pickle-friendly food. When my cousins came to visit not too long ago, they confirmed the taste was spot on. I’ve included my recipe below in case you’d like to try.
(DANISH CUCUMBER SALAD)
SERVES APPROXIMATELY 3.
PREP 10 MINUTES.
TOTAL TIME 3 HOURS, 10 MINUTES.
1 English Cucumber
1/3C Apple Cider Vinegar
2T Fresh Dill
Evenly slice cucumber into thin slices and place in a non-reactive container (I use a 17oz Ikea Korken).
Add dry ingredients; sugar, salt, pepper, and dill.
Add wet ingredients; apple cider vinegar and water
Close lid and shake well.
Place in refrigerator for at least 3 hours, preferably overnight.
Serve as a side dish, or as a topping. In Denmark we had it on our hot dogs (rød pølse). We love to make this without the sugar to use them in place of standard pickles.
Now, if only I could get a rød pølse and some remoulade to go along with it, I’d be in heaven!