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Easy Danish-Style Cucumber Salad Recipe (Agurkesalat)

Easy Danish-Style Cucumber Salad (Agurkesalat)

Thinly sliced cucumber marinates in a simple white vinegar, water, sugar, salt, and pepper brine for a crisp Scandinavian side dish. Fresh dill and very thinly sliced red onion are optional but delicious additions.
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Prep Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large cucumber Large English cucumber, about 12 oz/340 g, very thinly sliced
Pickling Brine
  • 1/2 cup White vinegar
  • 1/2 cup Cold water
  • 2 tablespoons Granulated sugar
  • 1 teaspoon Fine salt
  • 1/4 teaspoon Freshly ground black pepper
Optional Additions
  • 2 tablespoons Fresh dill, chopped
  • 1-2 tablespoons Red onion, very thinly sliced

Method
 

Step-by-Step
  1. Wash the cucumber and slice it into very thin, even rounds about 1–2 mm thick, preferably with a mandoline. If desired, toss the slices with a small pinch of salt for 10–15 minutes, then drain and pat dry for extra crispness.
  2. Whisk the white vinegar, cold water, sugar, fine salt, and black pepper in a bowl until the sugar and salt dissolve. This creates the balanced sweet-and-sour brine.
  3. Add the cucumber, chopped dill, and red onion if using. Toss thoroughly until every slice is coated with the dressing.
  4. Cover the bowl and refrigerate for at least 30 minutes, although one to two hours allows the flavors to develop more fully. Drain slightly before serving if the cucumber has released a large amount of liquid.
  5. Serve cold as a refreshing accompaniment to sandwiches, roast pork, meatballs, fish, or grilled foods. Stir gently before bringing the salad to the table.

Notes

For the best texture, slice the cucumber as thinly and evenly as possible. The salad is generally at its best within 24 hours, though the flavor improves after several hours in the refrigerator. Traditional versions may omit dill, and mild cider vinegar or Danish-style pickling vinegar can replace white vinegar.