Bowl of Danish Pickled Cucumbers
(click to enlarge)

Cucumbers Pickled / Salad


Denmark   -   Syltede Agurker
Makes:
Effort:
Sched:
DoAhead:  		 12 oz
**
4 hrs
Best		 Cucumber pickles / salads of this sort are served all over Scandinavia to accompany meat dishes, chicken, Danish hot dogs, and as a toppings for Smørrebrød sandwiches.

14
-------
1/3
1/3
1/2
1
1/4
-------
2
oz
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c
c
t
T
t
---
T
Cucumbers (1)  
-- Pickle
Cider Vinegar
Water
Salt
Sugar (2)
Pepper, black  
-- Garnish
Dill fresh
Make   -   (4 hr - 20 min work)
  1. Cut ends from CUCUMBERS and slice thin.
  2. Strip DILL LEAVES from heavy stems and chop fine for Garnish.
  3. Mix together all Pickle items until Salt and Sugar are dissolved.
  4. Pour Pickle over Cucumbers and refrigerate for at least 3 hours, tumbling now and then.
  5. Drain the Cucumbers and serve sprinkled with Dill. This recipe can be refrigerated for 7 days.
NOTES:

  1. Cucumbers:

      I use the Persian cucumbers, easily available here in Southern California. Photos I find for this recipes on the Internet use regular cucumbers, but finding them as small as they call for, and unwaxed, is rather difficult around here. For details see our Cucumbers page.

  2. Sugar:

      Scandinavians are way more into sugar than I am, so I have cut the amount in half. Use an amount to your own taste.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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