Danish Cucumber Salad
The first time I had this salad was when I was younger, my mother’s Danish friend made this and I loved it! I hope this recipe makes her proud!
Pickling Juice:
1 Cup sugar (white, granulated)
1 Cup white vinegar
1 Cup water
1 tbsp whole peppercorns
– Combine all ingredients together in a saucepot.
– Place over medium high heat.
– Let the pot come to almost a boil, just shy.
– Remove from heat and stir until the sugar is completely dissolved.
– Let the liquid come down to room temperature and then place it in the fridge until it’s cold.
Cucumber Salad:
1 Large cucumber, sliced thinly
1 tbsp fresh chopped dill
– Add the cucumbers and dill to the pickling juice and let it sit in the fridge over night before serving.
Notes:
- This salad is summer in a bowl!
- This is a great dish to put out for a lunch buffet or smorgasbord (Scandinavian buffet!).
- This salad should last up to a week I your fridge, it develops more flavour as it sits.
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