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!

A sweet, tangy, crunchy cucumber salad with fresh dill.

Scale

1 Cup sugar (white, granulated)

1 Cup white vinegar

1 Cup water

1 tbsp whole peppercorns

1 Large cucumber, sliced thinly

1 tbsp fresh chopped dill

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Combine the sugar, vinegar, water and peppercorns together in a sauce pot.

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.

When the pickling juice is cold, add in the cucumbers and dill and let it sit in the fridge over night before serving.

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.
This recipe was originally posted on March 23, 2014